Chili-Rubbed Pork Kebabs With Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Real Simple magazine. It's a easy, no fuss recipe for the grill. I like the spicy/sweet mix of flavors. You can also substitute mango or papaya for the pineapple. Ingredients:
1 pineapple, peeled and cut crosswise for grill and then into small pieces (for chunky salsa) |
1 jalapeno, seeded and finely chopped |
1 cup roughly chopped fresh cilantro leaves |
1 tablespoon fresh lime juice |
1/4 teaspoon black pepper |
2 tablespoons olive oil |
1 teaspoon kosher salt |
3 tablespoons chili powder |
24 ounces boneless pork chops, cut into cubes to skewer |
Directions:
1. Heat a grill to medium high.
2. Grill the pineapple slices 2 minutes per side. Cut into a small dice, discarding the core.
3. In a bowl, combine the pineapple, jalapeno, cilantro, lime juice, pepper, 1 tablespoon of the olive oil and 1/2 teaspoon of salt and set aside.
4. Combine the chili powder and remaining salt in a large bowl.
5. Add the pork and the remaining oil and toss to coat.
6. Thread the pork onto 4 12 inch skewers.
7. Grill the kebabs, turning every 2 minutes, until cooked through, around 15 minutes.
8. Serve along with the pineapple salsa.
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