Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) pork tenderloin, 1-inch cubes
- 8.5 oz (240 g) fresh pineapple, thick chunks
- 0.8 US fl oz (25 ml) light soy sauce
- 0.4 oz (12 g) ginger, grated
- 0.2 oz (6 g) garlic, minced
- 2.0 tsp (9 g) neutral oil
- 0.9 oz (25 g) lime juice
- 1.1 oz (30 g) scallions, sliced
Method
- Mix soy sauce, ginger, garlic and half the oil. Coat pork and refrigerate for 30 minutes, additional to active preparation time.
- Heat a clean grill to medium-high. Thread pork onto metal skewers. Put pineapple on separate skewers and brush with remaining oil.
- Grill pork for 10–15 minutes, turning, until it reaches 145°F (63°C). Rest on a clean plate for at least 3 minutes. Grill pineapple for 6–8 minutes until lightly charred.
- Serve pork and pineapple with lime and scallions. Discard used marinade.
Cook’s note: Keep pineapple on separate skewers so it can be removed before the pork is ready.
Allergens: Soy and wheat in soy sauce.
Approximate nutrition per serving: 352 kcal · Protein 41 g · Carbohydrates 20 g · Fat 12 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.