Chipotle pork and pineapple skewers
- 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.
Discover more barbecue recipes from around the world.
-
Makes 4-5 -
Hands-on time 30 min, plus at least 4 hours marinating
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.
Nutrition
- 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).