Caribbean pork with pineapple rice salad

https://www.taste.com.au/recipes/caribbean-pork-pineapple-rice-salad-recipe/t318v875

Ingredients

250g (1 1/4 cups) white long grain rice; 1 small pineapple, peeled, quartered and cored; 1 red onion, finely chopped; 1/3 cup shredded mint, plus extra to serve; 1 Lebanese cucumber, sliced; 1 red capsicum, chopped; 80ml (1/3 cup) lime juice 2 tbsp peanut oil; 500g pork mince; 2 tsp ground allspice; 2 tsp dried thyme; 1/4 tsp cayenne pepper; 2 tsp brown sugar; 250g cherry tomatoes, halved; 2 tbsp chopped salted roasted peanuts

Method

Cook rice for 8 minutes or until just tender (don't overcook). Drain in a large colander and cool slightly, separating the grains with a fork to release the heat. Meanwhile, chop 3/4 of the pineapple and finely dice remaining 1/4. Combine the finely diced pineapple, 1/4 of the onion and 1 tbs of the mint in a small bowl and set aside.

Combine the remaining pineapple, onion, mint, cucumber and capsicum in a large bowl. Drizzle with lime juice and 1/2 the oil, and season with salt and freshly ground black pepper. Use a large metal spoon to gently fold mixture together.

Heat remaining oil in a large frying pan over medium-high heat. Add pork. Cook, using a wooden spoon to break up into bite-sized lumps, for about 5 minutes or until pork changes colour and most of the liquid evaporates. Reduce heat to medium. Add the spices and sugar and cook, stirring, for 1 minute. Add tomato and cook, stirring, for 3 minutes or until tomato has softened slightly. Season with salt.

Mix the rice with the pineapple and capsicum mixture. Spread rice salad onto a large platter or shallow bowl. Pile the mince mixture on top, then scatter with the pineapple salsa and peanuts. Serve immediately.