Pork and pineapple skewers
Ingredients
For
6
personnes
- 2 small Victoria pineapples or 1 large one from the Ivory Coast
- 800g boneless pork loin
- 1 bunch of spring onions
- 4 tablespoons of runny honey
- 6 tablespoons of soya sauce
- 6 tablespoons of mild-flavoured olive oil
- ½ teaspoon of Espelette chilli PDO
- 1 teaspoon of lemongrass
- 1 teaspoon of coriander
- Freshly ground pepper
Tip
If you’re using wooden skewers, soak them in cold water for 10 minutes to prevent them from burning during cooking and to stop the meat from sticking.
Instructions
- Cut the meat into cubes. Peel the onions, trim the stalks, leaving a little of the green part, then cut the onions into quarters. Place them in a dish with the meat.
- In a bowl, mix together the mild-flavoured olive oil, soya sauce, Espelette pepper, lemongrass and honey, then season with pepper. Pour the mixture over the meat and onions, cover the container and leave to marinate in the fridge for 2 hours. Stir occasionally to ensure the marinade coats all the pieces evenly.
- Get the barbecue ready.
- Meanwhile, peel the pineapples, cut them into quarters lengthways, remove the woody core and cut the flesh into fan-shaped slices.
- Assemble the skewers, alternating between the meat (set the marinade aside), the onions and the pineapple. Cook them for 15 to 20 minutes on the barbecue (or under the oven grill), brushing them regularly with the marinade using a pastry brush whilst they cook. Serve piping hot, sprinkled with finely chopped coriander.
Tip
If you’re using wooden skewers, soak them in cold water for 10 minutes to prevent them from burning during cooking and to stop the meat from sticking.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Caramelised pork skewers