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Chili-Rubbed Pork Kebabs With Pineapple Salsa

Kana Okada
Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

  • 1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
  • 1 jalapeno, 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 a 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 3/4 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. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
  4. Serve the kebabs alongside the pineapple salsa.
By Sara Quessenberry,  July 2005
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Quick Tip

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

Nutritional Information

  • Per Serving
  • Calories 377.6Calories From Fat 41%
  • Calcium  72.59mg
  • Carbohydrate  18.86g
  • Cholesterol  97.29mg
  • Fat  17.5g
  • Fiber  3.91g
  • Iron  2.35mg
  • Protein  37.33mg
  • Sat Fat  4.6g
  • Sodium  623.66mg
What does this mean? See Nutrition 101.

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