Name: Spiced pork and pineapple skewers
Total time: 30 min
Yield: Serves 4-6
Ingredients: 700g trimmed pork tenderloin fillet, cut into 3cm cubes; 1 tbsp ancho chilli flakes, (see notes below); 2 tbsp garlic granules; 1 tbsp ground coriander; 2 tbsp rice vinegar; 2 tbsp caster sugar; 2 tbsp sriracha (or other Asian chilli sauce); 1 lime, zested and ½ juiced; 2 tbsp vegetable oil; 350g pineapple, cut into similar-sized cubes to the pork

700g trimmed pork tenderloin fillet
cut into 3cm cubes
1 tbsp ancho chilli flakes
(see notes below)
2 tbsp garlic granules
1 tbsp ground coriander
2 tbsp rice vinegar
2 tbsp caster sugar
2 tbsp sriracha (or other Asian chilli sauce)
1 lime
zested and ½ juiced
2 tbsp vegetable oil
350g pineapple
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.