Pork and pineapple skewers
Makes: 12 skewers
![Pork and pineapple skewers](/uploads/media/720x770/00/16310-pork-and-pineapple-skewers.jpg?v=1-0)
Recipe photograph by Ant Duncan
Pork and pineapple skewers
Purse-friendly pork shoulder is usually great for a slow cook, but it also works well when marinated and grilled, the fat making it even more flavoursome and juicy when charred
Makes: 12 skewers
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Nutritional information (per skewer)
Calories
123Kcal
Fat
4gr
Saturates
1gr
Carbs
8gr
Sugars
8gr
Fibre
2gr
Protein
14gr
Salt
1gr
![Nadine Brown](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
![Nadine Brown](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 750g pork shoulder joint, cut into rough 3cm chunks
- 500g fresh pineapple, chopped into chunks
- 1 red pepper, chopped into chunks
- 1 green pepper, chopped into chunks
- 2 tsp vegetable oil
For the marinade
- 200ml pineapple juice
- 50ml distilled white vinegar
- 3 tbsp chipotle paste
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp garlic granules
- 1 tsp ground cinnamon
- 1 tsp light brown sugar
- 2 tsp fine sea salt
To serve (optional)
- soft white tortillas*
- guacamole
- soured cream
- pink pickled onions
- lime wedges
Step by step
- Make the marinade by combining all the ingredients in a large bowl with a good crack of black pepper. Add the pork, stirring to coat, then cover and marinate in the fridge for at least 6 hours and up to 2 days ahead.
- If using wooden skewers, soak them in cold water for 30 minutes. Remove the pork from the fridge 10 minutes before assembling.
- Skewer the pork pieces alternately with chunks of pineapple and pepper until all the ingredients are used up – you should have about 5 pieces of pork per skewer.
-
Heat a large griddle pan over a medium-high heat, or preheat a barbecue. Brush the pan or barbecue rack with half the oil and griddle the skewers for 8-10 minutes, turning regularly, until the pork is cooked through and everything is charred and lightly caramelised (if cooking on a griddle pan, you’ll probably need to cook them in 2 batches). Serve the skewers with soft tortillas and other accompaniments of your choice.
*Serve with gluten-free tortillas if required.