Hawaiian style pork pineapple skewers
This easy tender tangy Hawaiian style pork pineapple skewers recipe can marinade overnight for an easy weeknight barbecue the next day. If you’re really short of time just barbecue the meat and pineapple pieces without the skewers! Job done. Yum!
Serves
10Preparation time
20 minsCooking time
10 minsIngredients
- 1 kg of Ritchies lean shoulder pork, diced into 4cm cubes
- 1/2 a fresh pineapple, peeled core removed and cut into pieces
- marinade
- 3 tablespoons low salt soy sauce
- 1 lime, juice and zest
- 2 tablespoons dark brown sugar
- 2 tablespoons sesame oil
- 2 bullet chillies finely chopped (optional)
- 2 medium garlic cloves (crushed)
Method
In a large bowl, add the diced pork, cubed pineapple and all the marinade ingredients. Stir the marinade into the meat. Cover and refrigerate for at least 2 hours or overnight, stirring the marinade into the meat now and again to allow the enzymes in the pineapple to tenderise the meat.
Soak 10 wooden skewers, in water
Just before you’re ready to cook, preheat a large frying pan or barbecue plate to medium high. Thread the meat and pineapple onto the presoaked skewers, reserve the marinade juices.
Place the pork and pineapple skewers on the preheated cooking surface, cook, turning often for 8-10 minutes, occasionally brushing with the marinade or until cooked through and slightly caramelized. Remove from the heat and wrap in foil to rest. Rest in a warm place for about 5 minutes before serving. Serve with rice and salad.
Tip: Lining a frying pan or a solid barbecue plate with baking paper will allow food with a sticky sweet marinade to cook as normal while keeping keep the cooking service clean.
