Caribbean Pork Casserole

"Don't let the prep time stop you from making this delicious casserole. All that is necessary for a wonderful family meal is a salad (apple, maybe) and some crusty rolls. I got this from a local newspaper several years ago."
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Ready In:
1hr 15mins




  • Preheat oven to 425°F.
  • Mince 2 green onions.
  • Cut remaining onions into 2 inch pieces.
  • In bowl, toss minced green onions with pork pieces, ginger, soy sauce, Worcestershire, thyme, cayenne and allspice.
  • Cover pork and marinate 30 minutes.
  • In shallow 6 quart casserole, toss sweet potatoes, pepper, green onion pieces and 1 tablespoon vegetable oil.
  • Bake, uncovered 15 minutes.
  • Meanwhile, in large skillet, heat the remaining 1 tablespoon oil and cook pork (reserve marinade) until browned.
  • Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet.
  • Pour the pork, reserved marinade and pineapple mixture over vegetaables in casserole.
  • Bake casserole, uncovered, 30 minutes or until pork and vegeetables are tender, stirring once or twice.

Questions & Replies

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  1. This is such an awesome dish! If you're making it for the first time, I promise it all comes together in the end. In my experience, at least. Try adding one more ingredient: fresh broccoli. Plus, be very careful if you're using ground spices.
  2. This is one of my favorite dishes! Delightfully sweet and spicy!
  3. Great combination of flavors! Spicier than I thought it would be and that's a good thing. It was quick and easy to put together and cleanup amounted to a casserole dish. You didn't mention what to do with the reserved marinade so I added it to the skillet with the pineapple and made sure it simmered a bit.
  4. I made this last night after looking for something different to make. I didn't change a thing, and it was delicious! Even my fussy 13 year old ate every bite! I used green bell peppers, and it's not only delicious, but it's also a pretty meal. This will become one of our favorites, especially in the fall. Thanks Janice!


The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.
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