Pork & pineapple skewers with ancho glaze & salsa

Pork & pineapple skewers with ancho glaze & salsa

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(1 ratings)

Prep: 25 mins Cook: 20 mins

Easy

Serves 2 - 3
Fresh pineapple adds some zing to these grilled pork kebabs with dried chilli marinade and fresh onion salsa

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (3)

  • kcal454
  • fat5g
  • saturates2g
  • carbs70g
  • sugars66g
  • fibre4g
  • protein34g
  • salt0.2g
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Ingredients

  • 1 pork fillet, about 400g
  • 1 small pineapple, peeled and cored
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 5-6 wooden skewers, soaked

For the glaze

  • 2 small ancho dried chilli, seeds and stem removed
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 medium onion, cut into thick slices
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 garlic clove, 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

Method

  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.

  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.

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

  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.

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Comments (1)

pixelfixx's picture
2.5

Made this for dinner but didn't enjoy the bitterness of the ancho chiles. It had that slightly sour bitter taste like very dark chocolate can. If I make it again I'd try a fruitier chilli and add some dried chilli flakes to cut through the sweetness.

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