Chili-Rubbed Pork Kebabs With Pineapple Salsa

By mschweickert

Ingredients

• 1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
• 1 jalapeño, seeded and finely chopped
• 1 cup  roughly chopped fresh cilantro leaves
• 1 tablespoon  fresh lime juice
• 1/4 teaspoon  freshly ground black pepper
• 2 tablespoons  olive oil
• 1 3/4 teaspoons  kosher salt
• 3 tablespoons  chili powder
• 4 6-ounce boneless pork loin chops, cut into 1-inch cubes

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces
of core.

In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and ¾ teaspoon of the salt.
Set aside.

Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of
oil and toss to coat.

Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes
total.

Serve the kebabs alongside the pineapple salsa.