Paprika, pineapple and pork pot

Paprika, pineapple and pork pot

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The combination of these three ingredients gives this dish a delicious sweet and spicy taste!

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time50 minutes


  • 700 g Pork goulash
  • 30 ml Cake flour
  • 5 ml Robertsons Cumin
  • 15 ml Sunflower oil
  • 1 Clove crushed garlic
  • 15 ml Robertsons Paprika
  • 250 g Button mushrooms, sliced
  • 1 KNORR Chicken Stock Pot
  • 1 Can pineapple chunks in juice
  • 150 g Plain low fat yoghurt
  • 10 ml Corn flour


  • Place the pork goulash into a bowl together with the cake flour and cumin and toss well to coat.
  • Heat oil in a large pan and brown the pork well.
  • Add the garlic and paprika and fry stirring constantly.
  • Add the mushrooms, KNORR Chicken Stock Pot and the pineapple chunks and juice.
  • Bring to the boil then reduce the heat then allow to simmer for 35 minutes, stirring regularly.
  • Mix the yoghurt and corn flour together to make a smooth paste and stir it into the dish then allow to simmer until the sauce has thickened.
  • Serve with brown rice or noodles.