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Photo of Pork with pineapple pico de gallo by WW

Pork with pineapple pico de gallo

Total Time
20 min
10 min
10 min
Colour and packed with flavour, this pork dish is the perfect way to end a sunny summer’s day.


Olive oil

3 tsp

Orange sweet potato (kumara)

350 g, thinly sliced


1 cup(s), (1/2 whole)


2 medium

Red onion

¼ small


½ large

Fresh coriander

¼ cup(s)

Fresh red chilli

1 whole, deseeded

Lime juice

1 tbs

Pork leg steak, raw

400 g

Ground cumin

1 tsp


  1. Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook half the sweet potato for 2–3 minutes each side or until light golden. Transfer to a plate. Cover with foil to keep warm. Repeat with 1 teaspoon oil and remaining sweet potato.
  2. Meanwhile, chop pineapple, tomatoes, onion and avocado and place in a medium bowl. Finely chop coriander and chilli. Add to pineapple mixture with juice and toss to combine.
  3. Sprinkle pork with cumin. Season with salt and pepper. Heat remaining oil in same frying pan over medium heat. Cook pork for 2–3 minutes each side or until just cooked through. Cover pork with foil and set aside to rest for 2 minutes before serving with sweet potato and pineapple pico de gallo.


SERVING SUGGESTION: Rocket leaves.TIPS: You can use 2 x 200g lean chicken breast fillets (halved horizontally) instead of pork. Timesaver: Use a 225g can pineapple pieces in natural juice, drained, instead of fresh, 1 teaspoon chopped chilli from a jar or tube instead of fresh, and bottled lime juice instead of fresh.