eCook Meal
Caribbean Lamb & Spicy Pineapple Salsa
with coconut rice
The locals in the Caribbean have a saying: “One taste and you’re on island time.” Get ready to unwind as you dine on Jerk-spiced lamb, elevated with fresh thyme, served on a bed of coconut cream-infused jasmine rice. Served with a spicy, sweet, and very nice salsa featuring charred pineapple, cooling cucumber, pickled onion & fresh chilli. A dash of zesty lime juice, a sprinkle of dried chilli flakes, and you have a Caribbean feast, Chef!
Serving guide
Choose your portion size.
COCONUT RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 3-4 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, fresh chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 100ml
Coconut Cream - 100ml
Tinned Pineapple Pieces - 50g
Free-range De-boned Lamb Leg - 160g
Old Stone Mill Jerk Seasoning - 2.5ml
Dried Thyme - 2.5ml
Cucumber - 100g
Fresh Chilli - 1
Pickled Onions - 20g
Lime Juice - 10ml
Dried Chilli Flakes - 2.5ml
COCONUT RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 3-4 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, fresh chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 200ml
Coconut Cream - 200ml
Tinned Pineapple Pieces - 100g
Free-range De-boned Lamb Leg - 320g
Old Stone Mill Jerk Seasoning - 5ml
Dried Thyme - 5ml
Cucumber - 200g
Fresh Chilli - 1
Pickled Onions - 40g
Lime Juice - 20ml
Dried Chilli Flakes - 5ml
COCONUT RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 5-6 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, fresh chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 300ml
Coconut Cream - 300ml
Tinned Pineapple Pieces - 150g
Free-range De-boned Lamb Leg - 480g
Old Stone Mill Jerk Seasoning - 7.5ml
Dried Thyme - 7.5ml
Cucumber - 300g
Fresh Chillies - 2
Pickled Onions - 60g
Lime Juice - 30ml
Dried Chilli Flakes - 7.5ml
COCONUT RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 5-6 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, fresh chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 400ml
Coconut Cream - 400ml
Tinned Pineapple Pieces - 200g
Free-range De-boned Lamb Leg - 640g
Old Stone Mill Jerk Seasoning - 10ml
Dried Thyme - 10ml
Cucumber - 400g
Fresh Chillies - 2
Pickled Onions - 80g
Lime Juice - 40ml
Dried Chilli Flakes - 10ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.71
for 4 servings · R35.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- Free-range De-boned Lamb Leg
- Tinned Pineapple Pieces
- Dried Chilli Flakes
- Lime Juice
- Old Stone Mill Jerk Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caribbean Lamb & Spicy Pineapple Salsa?
The preparation time for Caribbean Lamb & Spicy Pineapple Salsa with coconut rice is between 20 and 40 minutes.
What is the total time required to make Caribbean Lamb & Spicy Pineapple Salsa with coconut rice?
The total time required to make Caribbean Lamb & Spicy Pineapple Salsa with coconut rice is between 35 and 55 minutes.
How many servings does Caribbean Lamb & Spicy Pineapple Salsa provide?
4 servings
What are the main ingredients in Caribbean Lamb & Spicy Pineapple Salsa?
Coconut Cream, Cucumber, Dried Chilli Flakes, Dried Thyme, Free-Range De-boned Lamb Leg, Fresh Chilli, Fresh Chillies, Jasmine Rice, Lime Juice, Old Stone Mill Jerk Seasoning, Pickled Onions, Tinned Pineapple Pieces
What is the nutritional information of Caribbean Lamb & Spicy Pineapple Salsa?
Calories: 994, Carbs: 91 grams, Fat: grams, Protein: 36 grams, Sugar: 15.3 grams, Salt: 601 grams
How do I prepare Caribbean Lamb & Spicy Pineapple Salsa?
DINNER IS READY: Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef! SALSA: In a bowl, combine the pineapple, cucumber, fresh chilli (to taste), pickled onions, lime juice, and seasoning. LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan with all the pan juices and rest for 5 minutes. CHARRED PINEAPPLE: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 3-4 minutes (shifting occasionally). Remove from the pan. COCONUT RICE: Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
What should be prepared from my kitchen to make Caribbean Lamb & Spicy Pineapple Salsa?
Coconut Cream, Cucumber, Dried Chilli Flakes, Dried Thyme, Free-Range De-boned Lamb Leg, Fresh Chilli, Fresh Chillies, Jasmine Rice, Lime Juice, Old Stone Mill Jerk Seasoning, Pickled Onions, Tinned Pineapple Pieces
How many calories does Caribbean Lamb & Spicy Pineapple Salsa have?
994 calories
How much fat content does Caribbean Lamb & Spicy Pineapple Salsa have?
grams