*This recipe is gluten-free according to industry standards
Ingredients
- pork tenderloin fillet 700g trimmed, cut into 3cm cubes
- ancho chilli flakes 1 tbsp, (see notes below)
- garlic granules 2 tbsp
- ground coriander 1 tbsp
- rice vinegar 2 tbsp
- caster sugar 2 tbsp
- sriracha (or other Asian chilli sauce) 2 tbsp
- lime 1, zested and ½ juiced
- vegetable oil 2 tbsp
- pineapple 350g, cut into similar-sized cubes to the pork
Method
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Step 1
Put all the ingredients, except the pineapple, in a bowl and mix really well to ensure the pork is well coated. Cover and marinate in the fridge for 2-3 hours or overnight. Marinating the pork will ensure every bite is juicy and tender when cooked.
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Step 2
Soak 8-10 wooden skewers in cold water for 30 minutes or use metal skewers. Remove the pork from the fridge about 20 minutes before you are ready to cook.
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Step 3
Skewer the pieces of pork alternately with chunks of pineapple until both are used up. Heat a griddle pan over a medium-high heat or cook over indirect heat on a BBQ.
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Step 4
Grill the skewers for 3-4 minutes per side (so 12-16 minutes in total), until the pork is caramelised and cooked through and the pineapple charred. Rest on a plate for 5 minutes before serving.
Buy ancho chilli flakes from Sainsbury’s or at coolchile.co.uk – you can substitute regular red chilli flakes but you’ll only need around 1 tsp as they are much hotter.
Check out more of our skewer recipes here...
Nutritional Information
- Kcals 230
- Fat 6.9g
- Saturates 1.1g
- Carbs 15g
- Sugars 13.5g
- Fibre 2.5g
- Protein 25.7g
- Salt 0.6g
