Pork kebabs

Pork and Pineapple Kebabs

Pork fillet cooks in no time, so is ideal in these skewers with a spicy sriracha dressing

By , 30 March 2016

(2 votes)

Pork and Pineapple Kebabs
  • 25 Mins

  • Serves: 6

Nutritional Info
Each 443g serving contains
  • Energy

    2096KJ

    501KCAL

    25%
  • Fat

    13.7g

    med

    20%
  • Saturates

    4.9g

    low

    25%
  • Sugars

    22.6g

    med

    25%
  • Salt

    1.33g

    low

    22%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 473kJ/113kcal.
Ingredients
  • 1tbsp olive oil
  • 2tbsp reduced salt soy sauce
  • 2cm piece of fresh ginger (grated)
  • 2tbsp honey
  • 2 cloves of garlic (crushed)
  • 2 x 450g Butcher's Selection Whole Pork Fillet
  • 1 large green pepper (chopped)
  • 1 large red pepper (chopped)
  • 1 small pineapple (peeled and cubed)
  • 2 red onions (each cut into 8 pieces)
  • 10tbsp fat-free natural yoghurt
  • 3tbsp Heinz Fiery Sriracha Sauce
  • 6 flatbreads, griddled
  • 12 wooden skewers (soaked in water)
  • To Garnish
  • Chopped coriander leaves
  • Lime wedges
  • Birdseye chilli (sliced) - optional
Method
  • Mix the oil, soy, ginger, honey and garlic in a large bowl. Cut the pork into chunks and add to the mixture with the peppers, pineapple and onion. Mix well. Cover and marinate in the fridge for at least 2 hrs, preferably overnight.

  • Line a baking sheet with foil and heat the grill to high. Thread the marinated ingredients onto the skewers. Mix the yogurt and sriracha to make a dressing.

  • Grill the skewers for 7-8 mins, turning occasionally and ensuring the meat is cooked through.

  • Serve on top of the flatbreads, drizzle with the sriracha dressing and garnish with coriander, lime wedges and chilli, if using.