Grilled Pork Skewers with Green Pineapple, Scallions, and Coconut-Ancho Lime Marinade

Name: Grilled Pork Skewers with Green Pineapple, Scallions, and Coconut-Ancho Lime Marinade
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Cuisine: Fusión latino-tropical
Ingredients: 1.5 lb pork tenderloin; 10.5 oz slightly underripe pineapple; 8 pieces scallions; 3/4 cup unsweetened coconut milk; 1.5 tbsp ancho chile powder; 4 cloves garlic; 2 tsp lime zest; 3 tbsp lime juice; 1 tbsp Worcestershire sauce; 1 tbsp honey; 2 tbsp vegetable oil; 1.5 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro

Original pork skewers made with tenderloin marinated in a silky blend of coconut milk, ancho chile, lime, and garlic, threaded with slightly underripe pineapple and scallions for a balanced mix of sweetness, acidity, and smoky grilled flavor.

30 minPrep

16 minCook

46 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork tenderloin (cut into 1.25-inch cubes)
300 g slightly underripe pineapple (cut into 1.25-inch cubes)
8 pieces scallions (cut into 1.5-inch pieces)
180 ml unsweetened coconut milk (for the marinade)
12 g ancho chile powder (for the marinade)
4 cloves garlic (finely minced)
4 g lime zest (green part only)
45 ml lime juice (freshly squeezed)
15 ml Worcestershire sauce (adds depth to the marinade)
15 ml honey (to balance acidity)
30 ml vegetable oil (divided for marinade and grill)
8 g salt (or to taste)
2 g black pepper (freshly ground)
12 g fresh cilantro (chopped, for finishing)

Nutrition facts

per serving

356 kcal

Calories

33 g

Protein

14 g

Carbs

18 g

Fat

1.8 g

Fiber

12.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
2
In a large bowl, whisk together the coconut milk, ancho chile powder, garlic, lime zest, lime juice, Worcestershire sauce, honey, 1 tablespoon vegetable oil, salt, and black pepper until the marinade is smooth.
3
Add the pork tenderloin to the bowl and toss well to coat all the cubes. Marinate for 20 minutes in the refrigerator.
4
Meanwhile, cut the slightly underripe pineapple into cubes and the scallions into sections. If desired, pat the pineapple lightly dry with a kitchen towel to help it brown better.
5
Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean the grates and oil them with the remaining 1 tablespoon vegetable oil.
6
Thread the skewers, alternating pork tenderloin, pineapple, and scallions until all ingredients are used. Discard any marinade that touched the raw meat.
7
Place the skewers on the hot grill and cook for 14 to 16 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes so they brown evenly.
8
Cook until the pork is fully done and reaches an internal temperature of 145 °F / 63 °C in the thickest piece; let rest for 3 minutes before serving.
9
Transfer the skewers to a platter and finish with the chopped fresh cilantro and, if desired, a few extra drops of lime juice before serving.

Chef tips

Use pineapple that is not overly ripe so it keeps its shape on the grill. For a smokier finish, sprinkle a small extra pinch of ancho chile over the cooked skewers just before serving.

Substitutions

You can substitute the pork tenderloin with trimmed pork leg cut into cubes. Scallions can be replaced with chunks of white onion. For a sulfite-free version, omit the Worcestershire sauce and add 1 extra tablespoon of lime juice plus an extra pinch of salt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon
Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
View on Amazon