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Jerk-inspired pineapple rice recipe

Jerk-inspired pineapple rice recipe

25 ratings

Make the most of storecupboard ingredients for this spicy jerk-inspired pineapple rice recipe. A tin of pineapple, kidney beans and rice come together for a quick 30 minute meal that is healthy too - just add spicy seasoning and any veg you have in the fridge. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 290 calories / serving
  • Healthy
  • Vegetarian


  • 2 x bags boil in the bag brown rice
  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 130g mushrooms, chopped
  • 2 garlic cloves, crushed
  • 400g tin black beans, drained and rinsed
  • 15g sachet Schwartz Caribbean Jerk Seasoning
  • 400g frozen sliced mixed peppers
  • 200g frozen peas
  • 227g tin pineapple slices in juice, juice reserved, and flesh chopped
  • 1 lime, cut into wedges, to serve
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    5g 6%
  • Saturates

    1g 3%
  • Sugars

    18g 20%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 47.5g Protein 11.6g Fibre 11.2g


  1. Bring a pan of water to the boil and cook the bag of rice for 18-20 mins, or until tender. Cut the bags open and drain well.
  2. Meanwhile, heat the oil in a large frying pan or wok over high heat. Stir-fry the onion and mushrooms for 3-5 mins until beginning to colour. Add the garlic, drained black beans and the jerk seasoning and cook for 2 mins, stirring constantly.
  3. Add the frozen peppers and peas and cook for 5 mins, or until defrosted.
  4. When the rice is cooked, add to the pan with the vegetables along with the chopped pineapple and reserved juice. Cook for 2-3 mins until heated through, divide between bowls and serve with the wedges of lime.

See more Rice recipes

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