Chili-rubbed Pork Kebabs with Pineapple Salsa
Servings/Yield
Makes 4 servings
Ingredients
- 1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
- 1 jalapeño, seeded and finely chopped
- 1 cup roughly chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 ¾ teaspoons kosher salt
- 3 tablespoons chili powder
- 4 6-ounce boneless pork loin chops, cut into 1-inch cubes
Method
Heat a grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core. In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and 3/4 teaspoon of the salt. Set aside. Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of oil and toss to coat. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total. Serve the kebabs alongside the pineapple salsa. Tip: To vary this recipe, substitute mango or papaya for the pineapple. |
Nutritional information per serving
NUTRITION PER SERVING
CALORIES 377.6(41% from fat); FAT 17.5g (sat 4.6g); PROTEIN 37.33mg; CHOLESTEROL 97.29mg; CALCIUM 72.59mg; SODIUM 623.66mg; FIBER 3.91g; CARBOHYDRATE 18.86g; IRON 2.35mg
Categories
Grill, Kebab
