Spicy pork & pineapple skewers

Name: Spicy pork & pineapple skewers
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 500 g pack British diced pork shoulder; ½ supersweet medium pineapple; Vegetable oil, for griddling; 1 satsuma, halved; 2 salad onions, thinly sliced

The classic pineapple and pork combination is given a hot twist with these spicy skewers – just the thing for outdoor dining.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins
PlusMarinating

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500g pack British diced pork shoulder
½ supersweet medium pineapple
Vegetable oil, for griddling
1 satsuma, halved
2 salad onions, thinly sliced

For the marinade

1 satsuma, juice
2 clove/s garlic, crushed
1 tbsp Cooks' Ingredients Turkish Pepper Flakes
1 tsp cayenne pepper
1 tsp smoked paprika
2 tsp ground coriander
½ tsp ground cumin
1 tbsp light soy sauce
1 tbsp olive oil

Soak 8 wooden skewers in cold water for at least 30 minutes to prevent them burning. In a mixing bowl, combine the marinade ingredients and add a few cracks of black pepper. Add the pork (halve any large pieces) and stir to coat. Cover and marinate in the fridge for at least 30 minutes, or preferably overnight.
Peel, core, then cut the pineapple half into 24 chunks. Thread 3-4 pieces of pork and 3 pieces of pineapple alternately onto each skewer and discard any remaining marinade.
Heat a griddle pan over a medium-high heat, brush the pan lightly with oil, then cook half the skewers for 12-15 minutes, turning twice, until the pork is cooked through with no pink meat, juices that run clear, and is charred in places. Keep hot, while you cook the second batch.
Char the satsuma, cut-side down, on the hot pan. Serve the skewers scattered with the salad onions and the warm satsuma juice, squeezed over at the table. Perfect with a leafy salad on the side, if liked

Typical values per serving when made using specific products in recipe