Compare
Hawaiian Pork & Crouton Skewers
This easy summer entertaining recipe will become a BBQ favourite!
Email
Add to favourites -
FEATURING Continental Tin Pasta Dura
Add to favourites
Ingredients
1 Continental Tin Pasta Dura
500g pork loin, trimmed and cut into 2-2.5cm pieces
½ cup reduced-sodium soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp lime juice
1 tsp sriracha hot sauce
2 tbsp sesame oil
1 tsp ground ginger
1 tsp minced garlic
3 cups fresh pineapple cubes (approx. 20 cubes)
2 red or green capsicum, cut in 2cm cubes
3 green onions, thinly sliced
1 bunch Coriander
Bunch of spring onion stalks
Method
-
-
Step 1
In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, ginger, and garlic. Seal and shake up to combine well. Refrigerate for 1 hour
-
Step 2
While the pork is marinating, if using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. That will help the skewers to not burn when on the grill
-
Step 3
Heat an outdoor Weber grill, or indoor grill pan, and lightly grease the grates with a small amount of oil
-
Step 4
Cut the pineapple, capsicum, bread and pork into bite sized cubes – about 2cm each. Thread the skewers with the marinated pork, fresh pineapple, capsicum and bread, alternating back and forth; discard the marinade
-
Step 5
Grill for about 2 minutes on each side. Close the lid to ensure that the pork cooks through
-
Step 6
Garnish with the green onions and extra coriander
-
