Key West Pork and Pineapple Casserole

Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

You can use fresh, ripe pineapple, if you don’t mind the extra work.

Ingredients Nutrition


  1. In a large bowl, combine pork slices, scallions, 2 tablespoons oil, lime juice, Worcestershire sauce, ginger, sage, allspice, and red pepper flakes; toss well.
  2. Cover with plastic wrap; marinate at room temperature for 30 minutes.
  3. Pick pork out of marinade, reserving marinade; pat pork dry with paper towels.
  4. Preheat oven to 350°; grease a shallow 2 ½ quart casserole.
  5. In a skillet, heat remaining ¼ cup oil over medium heat; add in pork; brown on both sides; transfer pork to a plate.
  6. Add onion and bell pepper to skillet; season with salt and pepper; cook/stir until softened; remove pan from heat.
  7. Arrange pork slices in prepared casserole.
  8. Layer half the sauteed vegetables over the pork; top with half the pineapple chunks; repeat layers.
  9. Pour pineapple juice and reserved marinade over the top; cover and bake about 50 minutes, until the pork is tender.
  10. May serve over hot cooked rice.


Most Helpful

I was really looking forward to the tastes of this casserole and have to admit I was disappointed. Followed it to the letter and found that the lime juice was not distinguishable and the overall effect was very pineapple-y. Way too much "juice" after baking, too, giving it a wet effect. Sorry, just didn't work for me.

lizeroo January 22, 2008

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