Pork and pineapple kebabs
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
| Ingredients |
|---|
| 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 |
| For serving: |
| Steamed rice |
directions
- 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.
