Pork Fillet, Pineapple and Bell Pepper Kebab
by Editorial Staff
Pork kebab with pineapple and pepper can be cooked both on the street and on the home grill. In any case, this is an excellent dish.
Servings: 2
Ingredients
- Pineapple, canned in pieces – 230 g
- Apple cider vinegar – 2 tablespoon. l + 1 1/2 teaspoon
- Brown sugar – 2 tbsp
- A pinch of ground black pepper
- Pork fillet (cut into 2.5 cm pieces) – 250 g
- Bulgarian red pepper (cut into cubes 1.3 cm) – 1/2 pc.
- Bulgarian green pepper (cut into cubes 1.3 cm) – 1/2 pc.
- Cooked rice for garnish (optional)
Directions
- Drain the pineapple, reserve the juice. Put the pineapple in a bowl and refrigerate.
- In a bowl, combine pineapple juice, vinegar, brown sugar and black pepper. Pour half of the marinade into a large plastic bag with fasteners, and put the chopped pork fillet there. Fasten the bag, shake well and put in the refrigerator for 4 hours. Cover the rest of the marinade and refrigerate.
- Turn on the grill to preheat to medium heat.
- Remove the meat from the marinade. On metal or wooden (soaked in water) skewers, string meat, pineapple and pepper in turn.
- Place the pork kebabs with pineapple and pepper on the grill and cook, covered, for about 10-15 minutes, brushing with the reserved marinade and turning over.
- Serve pork kebabs with pineapple and pepper with boiled rice (optional).
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