Chili-Rubbed Pork Kebabs With Pineapple Salsa

Chili-Rubbed Pork Kebabs With Pineapple Salsa
Kana Okada
Grill the pineapple before making the salsa to add smoky caramelized notes.

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Serves 4
preparation
30
minutes
cooking
30
minutes

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

Directions

  1. Heat grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core.
  2. In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and ¾ teaspoon of the salt. Set aside.
  3. 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.
  4. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
  5. Serve the kebabs alongside the pineapple salsa.

 

Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Calcium 72.59 mg
  • Carbohydrate 18.86 g
  • Cholesterol 97.29 mg
  • Fat 17.5 g
  • Fiber 3.91 g
  • Iron 2.35 mg
  • Protein 37.33 mg
  • Sat Fat 4.6 g
  • Sodium 623.66 mg
What does this mean? See Nutrition 101.

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