Grilled Pineapple Jerk Pork Bowls

Jerk Pork Bowl


  • 1/4 cup pineapple juice
  • 1 tbsp. honey
  • 4 tbsp. olive oil
  • 1 bunch of kale, chopped and stalks removed
  • 1 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. garlic powder
  • 1 tbsp. brown sugar
  • 1/8 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 lb. of pork tenderloin, butterflied (tutorial found above)
  • 1 pineapple, cored and cut into rings
  • 4 medium sweet potatoes, peel and cubed into 1 inch pieces
  • 1 avocado, sliced or cubed


  1. Preheat grill and oven each to 400 degrees.
  2. Whisk together pineapple juice, honey, oil, and pinch of salt together in a large bowl. Add in chopped kale and toss until evenly and well coated. Set aside.
  3. Mix the allspice, cinnamon, garlic powder, brown sugar, cayenne pepper, and salt into a small bowl.
  4. Rub half the seasoning mixture on the pork. Place on grill and allow to sear 7-10 minutes and flip. Grill pork loin an additional 7 minutes or until internal temperature reaches 145 degrees. Remove from grill and allow to rest.
  5. Place pineapple slices on grill and grill for about 3 minutes per side or until marks appear. Remove and set aside.
  6. Meanwhile, use the other half of the seasoning blend to season the sweet potatoes and place on a greased baking sheet. Place in oven for about 20-25 minutes or until sweet potatoes are golden and are easily pierced with a fork.
  7. Slice pork thinly. Top kale with pork slices, pineapple slices, sweet potato cubes, and diced avocado.