Chipotle Pork & Pineapple Kebabs

Submitted by Chef Regina V. Smith

"This recipe is from the Summer 2010 edition of Food and Drink Magazine. Serve this with grilled sweet potatoes and a black bean salad. The LCBO suggests serving this with a Riesling or a sparkling cider."

 

• Ready In: 4hrs 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 pork tenderloin, about 3/4 lb
• 1 lime
• 1 large orange
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons chipotle chiles in adobo, finely chopped
• 2 teaspoons dried oregano
• 2 cups fresh pineapple, cut in large chunks, about 1/3 of a pineapple
• salt
• of fresh mint, coarsely chopped

directions

1. Cut pork into bite-sized chunks for threading onto skewers.
2. in a bowl just large enough to hold the pork, finely grate peel of lime and orange into bowl. Then squeeze the lime juice (about 2 tbsp.) and the orange juice (about 1/4 cup) into the 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.
3. Oil the grill and preheat barbeque to medium-high. Thread pork onto skewers randomly with the pineapple. Sprinkle with salt. Grill, brushing with marinade and turning frequently until cooked through, 7 to 10 minutes. Adjust heat as needed.
4. Remove the skewers to a platter and sprinkle with mint.