Pork and Pineapple Skewers

Spiced pork and pineapple skewers

  • serves 4-6
  • Easy

Check out these tender pork skewers with hot ancho chillis, and sweet and juicy pineapple. This punchy bbq recipe is super easy to make and ready in 30 minutes

Advertisement

*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

  • 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.

  • 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.

  • 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.

  • 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...

11893

Nutritional Information

  • Kcals 230
  • Fat 6.9g
  • Saturates 1.1g
  • Carbs 15g
  • Sugars 13.5g
  • Fibre 2.5g
  • Protein 25.7g
  • Salt 0.6g
Advertisement