Grilled Pork Kebabs with Pineapple Mint Salsa
These juicy tender pork kebabs and fresh mint pineapple salsa screams summer! What a delicious and scrumptious meal to serve for a crowd!
Servings: 4
Calories: 353kcal
Equipment
- Outdoor or indoor grill
Ingredients
Pork Kabobs:
- 1 lb pork tenderloin, cut into 1 inch chunks
- 4 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 2 tsp honey (or maple syrup)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (substitued 1/2 tsp powdered ginger)
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp salt
- black pepper
Pineapple Salsa:
- 2 cups pineapple, diced
- 1/2 cup red pepper, diced
- 4 tbsp shallot, finely chopped
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 1 1/2 tbsp fresh mint, finely chopped
- 1 tbsp parsley, chopped
Instructions
- In a medium bowl, or zip-lock bag, add the pork loin chunks (to avoid the bag from flopping over when adding the marinade, place in a bowl).
- Whisk together olive oil, lemon juice, honey, ginger, rosemary, salt and pepper for the marinade. Then pour over the pork and thoroughly stir the marinade with the pork and refrigerate for minimum 2 hours, covered.
- Meanwhile, in a medium bowl, stir together diced pineapple, red pepper, shallots, apple cider vinegar, honey, mint and parsley. Refrigerate until ready to serve. This can be made hours before serving to enhance the flavours.
- Heat grill, while grill is heating, thread the pork onto skewers and place on a barbecue or indoor grill for approximately 8-10 minutes, turning once halfway. Remove the pork from the grill and serve on a bed of rice with grilled vegetables and pineapple salsa.
Nutrition
Calories: 353kcal | Carbohydrates: 27g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 647mg | Potassium: 664mg | Fiber: 2g | Sugar: 22g | Vitamin A: 726IU | Vitamin C: 70mg | Calcium: 33mg | Iron: 2mg