Pork & Pineapple Kebabs
2 Tbsp white or rice vinegar
1-2 cloves garlic, minced
1 Tbsp dried chilli flakes or powder (optional)
1/4 - 1/2 cup vegetable oil
1-2 Tbsp honey
500g lean pork cubed
Pineapple chunks fresh or tinned
1 green bell pepper
1/2 cup YUM™ Apple LEMONGRASS & GINGER sauce
Wooden Skewers soaked in water 30 minutes
In a large bowl whisk together marinade ingredients. Add pork. Let stand in fridge for at least 2 hours - mix occasionally.
Drain pork (reserve marinade), and thread it, pineapple and green pepper chunks on each skewer.
Pre-heat BBQ to medium (350°F). Place kebabs on high rack. Brush with reserved marinade. Grill for 15-20 minutes, turning regularly, until pork is cooked through, and pineapple and green pepper are juicy, with a little charring.
Serve as an appetizer, or on a bed of rice with YUM™ Apple
LEMONGRASS & GINGER sauce.