SAL Caribbean Pork & Sweet Potato Salad

Caribbean Pork & Sweet Potato Salad



1/2 Cup Lawry’s Caribbean Jerk Marinade with papaya juice, divided

3/4 Pound boneless pork loin chops, sliced into thin strips

2  Can (8 ¼ oz.) pineapple tidbits, drained (reserving 2 tablespoons of juice)

1/3 Cup sliced green onions, including tops

1  Small sweet potato, peeled, cut into chunks and parboiled or 1 can (15 oz.) sweet    potatoes, drained

1 Tablespoon honey

1/3 Cup salted peanuts (optional garnish)