Arepas with Pork & Pineapple Salsa - Kraft Recipes Top
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Arepas with Pork & Pineapple Salsa

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8 servings

Get out the masarepa and Parmesan: It's arepas night! This time, serve them filled with pork tenderloin, pineapple chunks and green salsa.

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What You Need

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Make It

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  • Cut meat lengthwise in half, then crosswise into 1/4-inch-thick slices. Mix next 3 ingredients in shallow baking dish until blended. Add meat; turn to evenly coat each piece. Refrigerate 30 min., turning after 15 min.
  • Meanwhile, add masarepa and cheese to water in medium bowl; knead until mixture is well blended and forms smooth ball. Shape into 8 (3-1/2-inch) patties. Heat large heavy skillet or flat griddle on medium heat. Add patties, in batches; cook 15 min. or until crisp and lightly browned on both sides, turning every 5 min.
  • Heat heavy medium skillet on medium-high heat. Cook half the meat 2 to 3 min. or until done, stirring frequently. Repeat with remaining meat. Return all meat to skillet; stir in pineapple. Cook and stir 3 min. or until heated through.
  • Cut arepas in half, being careful to not cut all the way through each arepa. Fill with meat and remaining ingredients.

Make Ahead

The arepa dough can be prepared ahead of time. Refrigerate up to 1 day before cooking and filling as directed.


  • 8 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

These low-fat arepas feature a tasty combination of three different food groups – meat, fruit and vegetables.

Nutritional Information

Serving Size 8 servings
Calories 300
Total fat 4.5g
Saturated fat 1.5g
Cholesterol 35mg
Sodium 380mg
Carbohydrate 47g
Sugars 4g
Protein 17g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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