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Recipe Detail Page
Chipotle Pork & Pineapple Kebabs
Summer 2010
Tangy citrus complements the pork, and the juicy grilled pineapple adds a delicious contrasting sweetness to the spicy, smoky chipotle. Look for cans of chipotle in the Mexican section of the grocery store or in speciality stores.
1 pork tenderloin, about ¾ lb (375 g)
1 lime
1 large orange
2 tbsp (25 mL) vegetable or olive oil
2 garlic cloves, minced
2 tsp (10 mL) finely chopped canned chopped
chipotle in adobe sauce
2 tsp (10 mL) dried oregano leaves
2 cups (500 mL) large chunks fresh pineapple,
about ⅓ of a pineapple
Salt
Fresh mint, coarsely chopped
1. Cut pork into bite-size chunks for threading onto skewers. In a bowl just large enough to hold pork, finely grate peel of lime and orange into bowl. Then squeeze lime juice (about 2 tbsp/25 mL) and orange juice (about ¼ cup/50 mL) into bowl. Add oil, garlic, chipotle and oregano. Whisk to combine. Add pork and stir to coat. Refrigerate covered at least 4 hours or overnight, turning occasionally.
2. Oil grill and preheat barbecue to medium high. Thread pork onto skewers randomly with pineapple. Sprinkle with salt. Grill, brushing with marinade and turning frequently until cooked through, 7 to 10 minutes. Adjust heat as needed. Remove to a platter then sprinkle with mint. Enjoy with grilled sweet potato slices and a black bean salad.
Serves 4
