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Kālua pork and pineapple skewers
Serves 4-6 Starters and mains
Ingredients
- 1 small red onion, cut into 2.5cm pieces
- 570g pork loin, cut into 24 chunks
- 1 pineapple, cut into 24 chunks (approx. 2.5cm)
- 3-4 large jalapeño peppers, cut into 16 pieces (approx. 2.5cm)
- extra virgin olive oil, to brush
- teriyaki sauce (see recipe, linked below), to brush and serve
- handful coriander, to garnish
Method
Preheat a charcoal or gas barbecue to medium-high heat with a target temperature of 205C.
On each of eight skewers (soaked for at least 20 minutes if wooden), thread two petals of red onion, followed by a piece of pork, then pineapple, then jalapeño. Repeat two more times, but finish with a pineapple chunk rather than jalapeño. Brush the skewers with olive oil and season with coarse sea salt and black pepper.
Cook the skewers directly on the grill for around 7-8 minutes, turning occasionally, until the pork is cooked through. Each time you turn the skewers, brush with teriyaki sauce-click here for recipe, keeping some sauce separate to serve with the cooked dish.
Garnish the skewers with coriander and serve hot with the separate teriyaki sauce for dipping.
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