Balsamic Pork & Pineapple Skewers
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes plus marinating time
Cooking time: 25 minutes
- 500g/1.1lb. pork fillet tenderloin or whatever cut you like, cut into walnut sized pieces
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground coriander seeds
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 3-4 tablespoons oil
- 1/2 pineapple, peeled
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
Step 1 - If you are using bamboo skewers, soak them in water. Mix the fennel seeds, coriander seeds, salt, cayenne and black pepper together in a ziplock bag and shake to combine. Place the pork pieces in with the spices and shake. Marinate for as little as 10 minutes or as long as 24 hours (if you intend to marinate it for 24 hours, omit the salt and add it in just before you cook the pork).
Step 2 - Heat the balsamic vinegar and honey together and simmer until it has thickened to a brushable glaze.
Step 3 - Preheat the grill. Cut the pineapple into pieces. Thread the meat and alternate with the pineapple. Drizzle with oil. Grill the pork skewers for about 10 minutes turning over half way. Then brush with the glaze and then grill for another 5-8 minutes turning over halfway and brushing the other side.