Jerk Pork and Pineapple Kebabs

Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes

This recipe is hot, spicy, and slightly sweet. The pineapple juice acts as a tenderizer on the pork so do use fresh pineapple when you can, but canned chunks are a good substitute. Using a giant meat grill for this recipe means all the kebabs can be cooked at once, but any of the smaller grills are ideal too, if you cook the kebabs in two batches.

  • 1 kg (2 pounds 4 ounces) pork tenderloin
  • 1 medium fresh pineapple

For the jerk marinade:

  • 4 tablespoons pineapple juice
  • 2 tablespoons corn oil
  • 1 tablespoon malt vinegar
  • 2 small red chilies, seeded and chopped finely
  • 2 tablespoons fresh chopped coriander
  • 1 tablespoon fresh chopped thyme
  • 1⁄2 teaspoon ground allspice
  • 2 teaspoons sugar

To serve:

  • rice or baked sweet potatoes salads
  1. You need eight 23 cm (9- inch) wooden or metal kebab skewers. If using wooden skewers, soak them in warm water for 10 minutes, so they will not scorch during cooking.
  2. Trim any fat or sinews from the tenderloin and cut as evenly as possible into 2.5 cm (1-inch) chunks.
  3. Peel the pineapple and cut it into 2.5 cm (1-inch) thick slices. Cut the slices into 2.5 cm (1- inch) chunks; save as much of the juice as you can while cutting the pineapple, squeezing the outer peel as well.
  4. Thread the pork and pineapple evenly onto the skewers then place in a large, shallow dish, such as a Le Creuset gratin dish.
  5. Mix together all the ingredients for the marinade, reserving 1 tablespoon of the coriander for garnish, and pour evenly over the kebabs. Cover and chill for 1 hour, then turn the kebabs in the marinade and chill them for 1 hour longer.
  6. Heat the grill over a medium heat on the hob and brush lightly with oil when it is hot. Pat the kebabs dry. Grill the kebabs for 3 to 4 minutes on each side, turning  hem around at least 3 times to make sure the pork is evenly cooked.
  7. Sprinkle with the coriander before serving with rice or baked sweet potatoes and salads.

Tip: Diced chicken or firm fish, such as monkfish, can also be used in this recipe. If using fish, grill for only 1 to 2 minutes on each side.

Wine:  The combination of hot spice and sweetness in this dish makes it perfect for a Gewürztraminer: try one from the Anderson Valley in California or from Germany. Riesling or Pinot Gris from Alsace are also excellent candidates.

 

 

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