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

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.

Did you try this recipe? How did you like it?

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