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Chipotle pork and pineapple skewers

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Jul 24
Updated: 26 Jul 24

Inspired by the al pastor pork dish of central Mexico (see Know-how, below), this skewered version is a fab thing to throw on the barbecue. The fresh pineapple helps to tenderise the pork, which is given a smoky heat from the chipotle in the marinade.

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Easy
July 2024

Test kitchen approved

Makes 4-5
Hands-on time 30 min, plus at least 4 hours marinating

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Nutrition: Per skewer (for 5)

Calories: 397kcals
Fat: 8.4g (2.7g saturated)
Protein: 57g
Carbohydrates: 20g (19g sugars)
Fibre: 3.2g
Salt: 0.1g

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Before you start

Use the pineapple core in the marinade, saving the less fibrous flesh for the skewers.

Tajin is a Mexican condiment of salt, chilli and lime, often sprinkled over fruit and veg. It’s also great used as a salt rim for a spicy margarita cocktail. It’s available online (or use Waitrose Mexican Style Seasoning), but you can make your own version by grinding 1 tsp chipotle chilli flakes with 2 tbsp salt flakes and the grated zest of 1 lime in a pestle and mortar.

When using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

Before you start

Use the pineapple core in the marinade, saving the less fibrous flesh for the skewers.

When using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

Ingredients

2 outdoor reared pork tenderloins (about 450g each)
1 small pineapple, peeled
3 garlic cloves
¼ small red onion
1 tbsp chipotle paste
½ tsp ground cumin
½ tsp oregano
1 clove
1 tbsp vegetable oil
1 lime, cut into wedges
Tajin to serve (see Before You Start)
Corn tortillas to serve
Salsa or hot sauce to serve

Specialist kit

Metal skewers

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Method

Halve the pork tenderloins lengthways, then cut into thin slices widthways. Add 120g of the pineapple (see Before You Start) to a blender with the garlic, onion, chipotle paste, cumin, oregano, clove, veg oil and a pinch of salt. Whizz until smooth and pour over the pork. Stir to coat, then marinate for at least 4 hours (ideally overnight) in the fridge.
Core and cube the rest of the pineapple – you want the cubes to be the same width as the pork slices so they sit flush on the skewers and cook evenly. For each skewer, thread on a cube of pineapple, followed by about 5 slices of pork. Repeat until you get to the end of the skewer, then finish with a lime wedge.
Cook on a hot barbecue, turning regularly until nicely charred and cooked through – about 10 minutes. Serve immediately, sprinkled with Tajin, alongside tortillas, salsa and/or hot sauce.

Recipe from July 2024 Issue

Nutrition

Nutrition: per serving

Calories: 397kcals
Fat: 8.4g (2.7g saturated)
Protein: 57g
Carbohydrates: 20g (19g sugars)
Fibre: 3.2g
Salt: 0.1g

delicious. tips

Use the pineapple core in the marinade, saving the less fibrous flesh for the skewers.
The famous Mexican pork dish, al pastor (literally ‘shepherd style’), was actually created by Christian Lebanese immigrants in the 1920s, who adapted their way of cooking lamb shawarma to what was available. Pork replaced lamb and the marinade used pineapple, chillies and other spices. As the meat cooks, it’s shaved off into small pieces and usually loaded into corn tacos (to create tacos al pastor).