Caribbean Jerk Pork with Grilled Pineapple Salsa | Kevin Wagonfoot
Listen, I’m not claiming to be a Caribbean cooking expert—far from it. But I stumbled onto this jerk pork recipe and realized it might be the easiest way I’ve found to get serious flavor without overthinking things. The spice blend does all the heavy lifting while you’re basically just letting the grill do its thing.
What really got me hooked was the grilled pineapple salsa. I know, I know—fruit on a low-carb plate sounds weird coming from me too. But fresh pineapple in moderation with that char from the grill? It’s the perfect balance to the heat, and it makes the whole meal feel less like “diet food” and more like something I actually want to eat.
Why This Works for Low-Carb High-Protein
This dish checks all the boxes for keeping protein high and carbs sensible. The pork shoulder is packed with protein and stays incredibly lean when you trim it right, while the jerk seasoning delivers flavor without any sugar sneaking in. The grilled pineapple salsa adds just enough carbs to feel fresh and exciting without derailing your macros—plus you’re getting real nutrients instead of empty calories. It’s the kind of meal that makes eating this way feel sustainable.
From the cookbook
Low Carb High Protein Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Caribbean Jerk Pork with Grilled Pineapple Salsa
Spice up your dinner table with this flavor-packed Caribbean Jerk Pork with Grilled Pineapple Salsa. The smoky, spicy notes of the jerk seasoning perfectly complement the sweetness of the grilled pine
Ingredients
- 1 lb pork tenderloin
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
Instructions
- Preheat the grill to medium-high heat.
- Rub the pork tenderloin with olive oil and jerk seasoning, ensuring it’s well coated.
- Grill the pork for about 15 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C).
- While the pork is grilling, place the diced pineapple on the grill and cook for about 3-4 minutes on each side until caramelized and slightly charred.
- Remove the pork and pineapple from the grill. Let the pork rest for 5 minutes before slicing.
- In a bowl, combine the grilled pineapple, red onion, cilantro, lime juice, and salt. Mix well to form the salsa.
- Serve the sliced pork topped with the grilled pineapple salsa.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the marinating step—I usually do mine overnight, but even 4 hours makes a noticeable difference in how the flavors actually penetrate the meat.
- When grilling the pineapple, cut it into thick rings and let each side get a solid char. The caramelization is where the magic happens.
- Leftover jerk pork is your friend. I slice it up cold for quick lunches or reheat it gently—it keeps beautifully in the fridge for days.
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