Tender, marinated pork fillet pieces are threaded onto skewers with chunks of fresh pineapple, yellow pepper and red onion, then cooked under the grill or on the barbecue – depending on the weather!
Per serving: 314kcals, 12.9g fat (4.7g saturated), 17.8g carbs, 10.2g sugars, 29.1g protein, 1.6g fibre, 0.205g sodium
|400g pork fillet, cut into 16 pieces
|2 yellow peppers, cut into eight pieces
|1 red onion, cut into eight wedges
|¼ of a fresh pineapple, peeled, cored and cut into eight pieces
|Olive oil, for cooking
|80ml sweet chilli sauce
- Heat a barbecue or grill pan to a medium-high heat.
- Soak eight wooden skewers in water for 30 minutes. Thread the pork, peppers, onion and pineapple onto the skewers in alternating patterns. Place on a baking tray.
- Brush the barbecue or pan with oil. Brush the kebabs with the sweet chilli sauce and cook for 2-3 minutes per side until browned and cooked through. Serve hot with steamed rice.