Chili-Rubbed Pork Kebabs with Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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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