Ingredients
1/4 small fresh pineapple (500g)
500g lean pork loin steaks, trimmed, cut into 3cm pieces
1 large green capsicum, cut into 3cm pieces
1 red onion, cut into 3cm pieces
8 x 25cm metal skewers
Dressing
2 tblsps red wine vinegar
3 tsps olive oil
1 clove garlic, crushed
1 tsp cumin seeds
1 tsp smoked paprika
Method
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To make dressing, whisk all ingredients in a jug until combined.
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Cut away skin from pineapple. Cut pineapple flesh lengthways into three even pieces. Trim core. Cut each piece crossways into 1cm slices.
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Toss pork with 2 tbsps of the dressing in a bowl. Season with salt and pepper.
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Thread pineapple, pork, capsicum and onion alternately onto skewers.
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Heat a lightly oiled barbecue grill plate over medium heat. Add skewers. Cook, turning regularly, for about 10 minutes, or until just cooked.
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Serve skewers with remaining dressing.