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Credit: Kana Okada

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 72.6mg; 378 calories; calories from fat 41%; carbohydrates 18.9g; cholesterol 97.3mg; fat 17.5g; fiber 3.9g; iron 2.4mg; protein 37.3mg; saturated fat 4.6g; sodium 623.7mg.
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