Pork and Pineapple Kebabs

Name: Pork and Pineapple Kebabs | Asda Good Living
Total time: 25 min
Yield: 6
Cuisine: Thai
Ingredients: 1tbsp olive oil; 2tbsp reduced salt soy sauce; 2cm piece of fresh ginger (grated); 2tbsp honey; 2 cloves of garlic (crushed); 2 x 450g Butcher's Selection Whole Pork Fillet; 1 large green pepper (chopped); 1 small pineapple (peeled and cubed); 2 red onions (each cut into 8 pieces); 10tbsp fat-free natural yoghurt; 3tbsp Heinz Fiery Sriracha Sauce; 6 flatbreads, griddled; Chopped coriander leaves; 12 wooden skewers (soaked in water); 1 large red pepper (chopped); Lime wedges; Birdseye chilli (sliced) - optional

Pork fillet cooks in no time, so is ideal in these skewers with a spicy sriracha dressing

By Asda Good Living,30th March 2016

(2 votes)

Cook: 25 Mins

Serves: 6

Price: £2.08 per serving

Nutritional Information

Each 443g serving contains

Energy
2095kj
501kcal

25%

Fat
13.7g

Med
20%

Saturates
4.9g

Med
25%

Sugars
22.6g

High
25%

Salt
1.33g

Med
22%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
473kj/113kcal

Ingredients

1tbsp olive oil

2tbsp reduced salt soy sauce

2cm piece of fresh ginger (grated)

2tbsp honey

2 cloves of garlic (crushed)

2 x 450g Butcher's Selection Whole Pork Fillet

1 large green pepper (chopped)

1 small pineapple (peeled and cubed)

2 red onions (each cut into 8 pieces)

10tbsp fat-free natural yoghurt

3tbsp Heinz Fiery Sriracha Sauce

6 flatbreads, griddled

Chopped coriander leaves

12 wooden skewers (soaked in water)

1 large red pepper (chopped)

Lime wedges

Birdseye chilli (sliced) - optional

Method

Mix the oil, soy, ginger, honey and garlic in a large bowl. Cut the pork into chunks and add to the mixture with the peppers, pineapple and onion. Mix well. Cover and marinate in the fridge for at least 2 hrs, preferably overnight.

Line a baking sheet with foil and heat the grill to high. Thread the marinated ingredients onto the skewers. Mix the yogurt and sriracha to make a dressing.

Grill the skewers for 7-8 mins, turning occasionally and ensuring the meat is cooked through.

Serve on top of the flatbreads, drizzle with the sriracha dressing and garnish with coriander, lime wedges and chilli, if using.