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Photo of Jerk-spiced pork with char-grilled pineapple and capsicum by WW

Jerk-spiced pork with char-grilled pineapple and capsicum

Total Time
30 min
15 min
15 min
Hot smoked paprika, all spice, nutmeg, cinnamon and dried thyme makes a flavoursome Jamaican inspired spice rub for this pork dish.


Smoked paprika

1 tbs

Ground allspice

2 tsp

Ground nutmeg

¼ tsp

Ground cinnamon

¼ tsp

Dried thyme

1 tsp

Olive oil

1 tbs

Pork fillet or tenderloin, raw

450 g, (Buy 500g)


450 g, (½ small) sliced

Red capsicum

1 medium, cut into 5cm pieces

Green capsicum

1 medium, cut into 5cm pieces

Lime juice

1 tbs

Fresh coriander

½ cup(s), chopped


1 medium, wedges

Oil spray

2 x 3 second spray(s)


  1. Combine paprika, allspice, nutmeg, cinnamon, thyme and oil in a small bowl. Rub spice mixture over pork.
  2. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook pineapple and capsicum, turning occasionally, for 3–4 minutes or until charred and tender. Transfer to a plate.
  3. Meanwhile, cook pork, turning occasionally, for 10–12 minutes or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before thickly slicing.
  4. Drizzle pineapple and capsicum with juice and toss to combine. Serve pork with pineapple mixture, coriander and lime wedges.


SERVING SUGGESTION: Mixed salad leaves, plus rye sourdough bread.