1 x 432g tin pineapple rings in juice, drained
1/2red onion, finely chopped
1tsp mild chilli powder
1tbsp olive oil
1tbsp Jamaican jerk seasoning
4 pork loin steaks
1 x 70g bag rocket
To make the salsa, chop the pineapple rings into chunks, put in a bowl and toss with the onion and chilli powder. Add half the lime zest and half the lime juice. Season and set aside.
In a bowl, mix the oil, jerk seasoning and the remaining lime zest and juice. Add the pork and coat in the jerk mixture. Heat a grill or griddle pan over a high heat, then cook the pork for 3-4 minutes on each side, until cooked through. Serve with the salsa and some rocket.