Spicy Pork and Pineapple Skewers

By krystallondon

Ingredients

• 1/4 cup (60 mL) apple cider vinegar
• 1/4 cup (60 mL) olive oil
• 1 tsp (5 mL) chili powder, or more to taste
• 1/2 tsp (2 mL) ground cumin, or more to taste
• 1/2 tsp (2 mL) freshly ground black pepper
• 1/2 tsp (2 mL) salt
• 1 lb (450 g) fresh pineapple, cored and cut into 1-inch (2.5-cm) pieces
• 11/2 lb (675 g) pork tenderloin, trimmed of silverskin and excess fat, cut into 1-inch (2.5-cm) chunks
• 12 skewers (soaked in water for 30 minutes if they're made of wood)

Details

Servings 6
Adapted from thespec.com

Preparation

Step 1

Combine the vinegar, oil, chili powder, cumin, pepper and salt in a medium bowl; whisk together to form a marinade.

Place the pineapple in one bowl and the pork in another. Divide the vinegar-oil marinade evenly between the pork and the pineapple. Toss each with the marinade to coat the meat and fruit pieces. Let sit for 15 minutes.

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 F/ 230 C). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches (15 cm) above the coals for 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill.

Prepare the skewers by alternating 3 or 4 pieces of pork with 3 or 4 pieces of pineapple. You might want to count and divide the pieces before skewering to make sure you fill all 12 skewers. Discard remaining marinade.

If desired, lay aluminum foil on the grill grate so the parts of the skewers not covered with pineapple or pork will be shielded from the heat. Arrange the skewers on the grill so the meat and fruit are over direct heat. Cook for 5 to 6 minutes on one side, until browned.

Use tongs and a spatula to turn the skewers over. Cook for 4 to 5 minutes, until the pork is cooked through; the internal temperature of the meat should be 155 F (68 C). Remove from the grill and let the meat rest for at least 5 minutes before serving.

Approximate nutrition per serving: 180 calories, 5 g fat, 24 g protein, 10 g carbohydrates, 1 g fibre