**Caribbean Jerk Pork Bowl with Pineapple Salsa and Coconut Rice** 

Ingredients:

- 1 lb pork loin, thinly sliced
- 2 tbsp Caribbean jerk seasoning
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 cup diced pineapple
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Cooking oil

Directions:

Step 1: Marinate the Pork
Coat the sliced pork loin with Caribbean jerk seasoning. Allow it to marinate for at least 30 minutes to absorb the flavors.

Step 2: Cook the Coconut Rice
In a saucepan, combine jasmine rice, coconut milk, water, salt, and cook according to the rice package instructions until fluffy.

Step 3: Grill the Pork
Heat a grill pan over medium-high heat and grill the marinated pork slices until cooked through and slightly charred on each side.

Step 4: Make Pineapple Salsa
In a bowl, combine diced pineapple, red onion, red bell pepper, cilantro, lime juice, salt, and pepper. Mix well and set aside.

Step 5: Assemble the Bowls
Divide the coconut rice among serving bowls, top with grilled jerk pork slices, and a generous serving of pineapple salsa.

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Servings: 4