Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 long red chilli, chopped
- 1/3 cup coriander leaves, chopped
- 2 Lebanese cucumbers, chopped
- 2teaspoons ginger, finely grated
- 1/2 sweet pineapple, peeled, chopped
- 1 red onion, cut into 16 thin wedges
- 5milliliter virgin olive oil spray
- 1/4 cup hoisin sauce
- 1/4 cup salt reduced soy sauce
- 2 cup jasmine rice, steamed (to serve)
- 800grams pork scotch fillet
- 3teaspoons brown sugar
Nutrition per serving
3800kJ
Protein
56.0grams
Sugars
14.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Trim excess fat from pork, cut into 2cm cubes and place in a bowl. Combine sauces, sugar and ginger in a jar. Add half of the sauce mixture to the pork and toss to coat. Cover and set aside for 15 minutes.
Step 2 of 3
Combine pineapple, cucumber, coriander and chilli in a bowl. Heat a barbecue or chargrill on high.
Step 3 of 3
Thread pork (3 pieces) and onion (2 pieces) onto skewers. Reduce barbecue heat to low. Spray kebabs with oil. Cook for 6-8 minutes, turning and basting with remaining marinade, until cooked through. Serve with rice, cucumber and pineapple salad.
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