Sautéed Coconut Jerk Peas with Fresh Pineapple Salsa
Tender sautéed peas infused with rich coconut and spicy jerk seasoning, complemented by a sweet and tangy pineapple salsa. This caribbean-inspired vegan (vegan) ready in about 20 minutes blends frozen green peas, coconut milk, jerk seasoning into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups frozen green peas
- 1/2 cup coconut milk
- 1 tbsp jerk seasoning
- 1 tbsp olive oil
- 1 cup fresh pineapple, finely diced
- 1/4 cup red bell pepper, finely diced
- 2 tbsp red onion, finely diced
- 1 tbsp fresh lime juice
- 1 tbsp cilantro, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cups frozen green peas and sauté for 3 minutes until thawed and starting to soften.
- Step 2: Stir in 1 tbsp jerk seasoning and 1/2 cup coconut milk. Continue cooking for 4-5 minutes, stirring occasionally, until the peas are tender and the coconut milk has thickened slightly and coats the peas.
- Step 3: In a separate bowl, combine 1 cup finely diced fresh pineapple, 1/4 cup finely diced red bell pepper, 2 tbsp finely diced red onion, 1 tbsp fresh lime juice, 1 tbsp chopped cilantro, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well to create the pineapple salsa.
- Step 4: Serve the warm coconut jerk peas topped with the fresh pineapple salsa for a balance of spicy and sweet flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Coconut Jerk Peas with Fresh Pineapple Salsa take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Coconut Jerk Peas with Fresh Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Coconut Jerk Peas with Fresh Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Coconut Jerk Peas with Fresh Pineapple Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Coconut Jerk Peas with Fresh Pineapple Salsa vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
