220g can pineapple, in syrup
1 garlic clove, crushed
small knob ginger, peeled and grated
1 tsp soy sauce
450g/1lb pork loin, cut into bite-sized pieces
4 spring onions, sliced into chunks
2 tbsp vegetable oil
If using wooden skewers, soak in water for 20 mins. Drain the juice from the pineapple can into a small pan. Add the garlic, ginger and soy sauce, and bring to the boil. Cook over a high heat for 5 mins until the mixture has reduced slightly.
Slice the pineapple into bite-sized chunks, then thread onto skewers alternating with the pork and spring onions. Heat the grill or a griddle pan until really hot. Rub the oil, some pepper, and salt if you like, over the skewers. Cook for 10 mins, basting with the syrupy pineapple mixture and turning often so the meat is browned and cooked through.