Chili-Rubbed Pork Kebabs with Pineapple Salsa

Chili-Rubbed Pork Kebabs with Pineapple Salsa Recipe
Photo: Kana Okada

Yield:

Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calcium 72.59 mg
Calories 377.6
Caloriesfromfat 41 %
Carbohydrate 18.86 g
Cholesterol 97.29 mg
Fat 17.5 g
Fiber 3.91 g
Iron 2.35 mg
Protein 37.33 mg
Satfat 4.6 g
Sodium 623.66 mg

Ingredients

1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
1 jalapeño, seeded and finely chopped
1 cup roughly chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 3/4 teaspoons kosher salt
3 tablespoons chili powder
4 6-ounce boneless pork loin chops, cut into 1-inch cubes

Preparation

Heat a grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core. In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and 3/4 teaspoon of the salt. Set aside. Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of oil and toss to coat. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total. Serve the kebabs alongside the pineapple salsa.

Tip: To vary this recipe, substitute mango or papaya for the pineapple.

Sara Quessenberry,

Real Simple

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note