Summary

Ingredients

• 500 g pork fillet (s)
• 1 can pineapple, cut into pieces (580 ml)
• 1 can chestnuts, (water chestnuts, 425 ml)
• 2 red pepper (s)
• 3 tablespoon peanut cream, chunky
• 60 ml soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• 1 small chilli pepper (s), red, finely chopped
• 1 clove garlic, peeled

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Instructions

1. Cut the meat into 24 equal pieces. Drain the pineapple pieces and water chestnuts well. Clean and wash the peppers and cut into 8 pieces each. Preheat the grill.
2. Alternately pull meat, pineapple pieces, water chestnuts and pepper pieces onto 8 skewers. Brown under the grill for approx. 15 minutes until the meat is cooked through.
3. In the meantime, mix all the ingredients for the peanut dip in the food processor or puree with the hand blender to create a lumpy sauce.
4. Serve with the satay skewers,
5. Tip:
6. Replace water chestnuts with grilled onions or spring onions.