Name: Pork & pineapple skewers with ancho glaze & salsa
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3
Ingredients: 1 pork fillet about 400g; 1 small pineapple peeled and cored; 1 small onion finely chopped; juice 1 lime; 5-6 wooden skewers soaked; 2 small ancho dried chillies seeds and stem removed; 2 medium onions cut into thick slices; 8 garlic cloves unpeeled; small pack coriander stems only (roughly chop the leaves and set aside for the salsa); 120ml good-quality cider vinegar; 8 tbsp soft brown sugar

Home
Recipes
Pork & pineapple skewers with ancho glaze & salsa

Pork & pineapple skewers with ancho glaze & salsa

Jennifer Joyce

Save recipe

Serves 2 - 3

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 3.5 out of 5.2 ratingsRate

loading...

Fresh pineapple adds some zing to these grilled pork kebabs with dried chilli marinade and fresh onion salsa

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chipotle hasselback sweet potatoes

A star rating of 3.7 out of 5.6 ratings

Spicy garlic bread

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 pork fillet

about 400g
1 small pineapple

peeled and cored
1 small onion

finely chopped
juice 1 lime
5-6 wooden skewers

soaked

For the glaze

2 small ancho dried chillies

seeds and stem removed
2 medium onions

cut into thick slices
8 garlic cloves

unpeeled
small pack coriander

stems only (roughly chop the leaves and set aside for the salsa)
120ml good-quality cider vinegar
8 tbsp soft brown sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (3)

kcal454
fat5g

low
saturates2g
carbs70g
sugars66g
fibre4g
protein34g
salt0.2g

Method

step 1

To make the glaze, soak the ancho chillies in boiling water for 15 mins. While they’re soaking, heat a large frying pan (no oil is needed). Add the onion slices and garlic. Season and let blacken on a medium-low heat for about 15 mins. Turn everything so all sides blacken. When the garlic is blackened, peel it. Add it to a food processor or blender with the charred onion, ancho chillies, coriander stems, cider vinegar, sugar and a good measure of salt. Blend until smooth, then scrape into a bowl.
step 2

Slice the pork and pineapple into 4cm pieces. Thread them onto the soaked skewers and brush liberally with the glaze. You won’t use all of it, but save the rest as a sauce for serving.
step 3

In a small bowl, mix the chopped onion, lime juice and coriander leaves. Mix together.
step 4

Heat a grill to high. Grill the skewers for 2-5 mins each side until chargrilled. Let them rest for 5 mins under foil, then serve with the fresh onion salsa and remaining glaze.

Recipe from Good Food magazine, January 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now