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
Pork And Pineapple Kebabs
  • Ready in: 25 mins
  • Serves: 6
  • Price: £2.08 per serving
Nutritional Info
Each 443 serving contains
  • Energy 473KJ 501KCAL
  • Fat med
  • Saturates low
  • Sugars med
  • Salt low
of your 5-a-day
of your reference intake.
Typical energy values per 100: 113kJ/113kcal.
  • 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
  • 2 large peppers, green and red, 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
  • Chopped coriander leaves, lime wedges and birdseye chilli, sliced (optional), to garnish
  • 12 wooden skewers, soaked in water
  • 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.