Rating: 3.5 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
  • 20 Ratings
Sara Quessenberry

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Credit: Kana Okada

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core.

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  • In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and ¾ 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.

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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