Pork plus pineapple make a perfect match for grilled skewers and this Sticky Pineapple and Pork Skewers by Luke Hines just scream summer barbecue.
The sticky glaze here cuts through the richness of the pork and sweetness of the pineapple, and will be sure to have you coming back for seconds.
Sticky Pineapple and Pork Skewers by Luke Hines
3
servings20
minutes20
minutes400
kcal40
minutesSweet and savory pork skewers glazed with sticky pineapple sauce, offering a deliciously tangy and flavorful bite.
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Ingredients
.7 kg pork shoulder, cut into 4 cm pieces
1 sea salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
1 pineapple (400g), cut into 4 cm pieces
1 red onion, cut into 4 cm pieces 12 large wooden skewers-soaked in cold water for at least 20 minutes before using
2 number limes, halved
1 number handful of coriander leaves-to serve
Sticky Pork Marinade
1 Coconut aminos
.5 cup pineapple juice
2 tbsp coconut sugar
2 Garlic cloves, crushed
1 tbsp Tamari
1 tbsp Apple cider vinegar
1 tsp Smoked paprika
1 tsp ground allspice
Directions
- For the sticky pork marinade, combine all the ingredients in a large bowl.
- Add the pork to the marinade, season with salt and pepper and toss well to coat. Cover and place in the fridge for at least 2 hours or overnight for best results.
- When ready to cook, preheat the barbecue grill to medium–hot and lightly grease with the oil.
- Alternately thread the pork, pineapple and onion pieces onto the prepared skewers, being mindful not to squeeze too much onto each skewer to allow proper cooking (the ingredients should only be lightly touching each other).
- Grill the skewers for 6–7 minutes, turning and basting with the marinade every now and then, until golden brown and caramelised on the outside and cooked through to your liking. Transfer to a wooden board, cover loosely with foil and leave to rest for 5 minutes.
- While the skewers are resting, increase the barbecue grill to hot.
- Place the lime halves, cut-side down, on the grill and char for 1–2 minutes on each side or until caramelised with lovely char lines.
- Divide the skewers among plates, scatter over the coriander and serve with the charred lime.
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