Pork and pineapple skewers
Makes: 12 skewers
Prep time: 35 minsTotal time: 
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
Prep time: 35 minsTotal time: 
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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
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
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.
