Caribbean Spiced Pork Skewers with Salad Dinner Print this recipe Details Serves: 4Number of ingredients: 19To prep: 20 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 2119Calories: 506Protein: 41gFat: 28.8gSaturated Fat: 4.9gCarbohydrates : 15gCarbohydrates per 100g: 2.9gFibre: 11gSodium: 141mgPotassium: 1468mg Ingredients 600g pork shoulder or pork loin, cut into 2–3 cm cubes Marinade 2 tbsp olive oil 1 tbsp apple cider vinegar Juice of 1 lime 2 tsp smoked paprika 1 tsp ground allspice 1 tsp garlic powder ½ tsp ground cinnamon ½ tsp cayenne pepper (optional) Salt & pepper to taste 1 red capsicum, cut into chunks 1 zucchini, sliced into thick rounds 1 red onion, cut into wedges Fresh coriander or mint to garnish Pineapple and Avocado Salad ½ fresh pineapple, peeled, cored, and cut into wedges 1 large avocado, sliced 1 cup baby spinach or rocket ½ red onion, thinly sliced ¼ cup fresh coriander leaves 1 tbsp olive oil (for grilling) Lime Dressing Juice of 1 lime 2 tbsp olive oil 1 tsp low GI honey Salt & pepper to taste Method Pork marinade: In a bowl, mix olive oil, vinegar, lime juice, and spices. Toss pork in marinade, cover, and refrigerate for at least 2 hours or overnight for a more intense flavour. Once marinaded, thread pork, capsicum, zucchini, and onion onto skewers. Salad and dressing: In a small bowl or jug, whisk lime juice, olive oil, honey, salt, and pepper. Place in the refrigerator. In a bowl, combine avocado, spinach, onion, and coriander. Cover and place in the refrigerator. Cooking: Preheat barbecue to medium-high. Grill skewers for 12–15 minutes, turning occasionally, until pork is cooked through and veggies are well cooked. Whilst pork skewers are cooking, add pineapple wedges (brushed with olive oil). Grill on barbecue for 2–3 minutes per side until lightly charred. Set aside. Assembling: Take salad and dressing out of the refrigerator. Add pineapple to the salad. Drizzle over dressing and toss gently to combine. Serve pork skewers with pineapple and avocado salad.
