Grilled pork skewers with jicama, red pineapple and pasilla-tamarind basil marinade

Name: Grilled pork skewers with jicama, red pineapple and pasilla-tamarind basil marinade
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Cuisine: Fusión mexicana a la parrilla
Ingredients: 1.5 lb Pork loin, cut into 1.25-inch cubes; 9 oz Jicama, peeled and cut into 1-inch cubes; 10.5 oz Red pineapple or firm ripe pineapple, cut into 1.25-inch cubes; 2 whole Dried pasilla chile; 3 tbsp Tamarind pulp; 3/4 cup Fresh basil; 4 cloves Garlic; 3 tbsp Olive oil; 1 tbsp Honey; 2 tbsp Lime juice; 1 tsp Ground cumin; 1 1/4 tsp Fine salt; 3/4 tsp Ground black pepper; 1/2 cup Hot water; 8 skewers Skewers

Juicy pork skewers marinated in a sweet-savory blend of pasilla chile, tamarind and basil, threaded with jicama and red pineapple for a contrast of smoke, freshness and grill caramelization.

30 minPrep

16 minCook

46 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

700 g Pork loin, cut into 1.25-inch cubes (without exceso of grasa)
250 g Jicama, peeled and cut into 1-inch cubes (of tamaño similar al cerdo)
300 g Red pineapple or firm ripe pineapple, cut into 1.25-inch cubes (si no hay piña roja, usar piña convencional)
2 pieces Dried pasilla chile (without semillas)
45 g Tamarind pulp (without semillas)
20 g Fresh basil (leaves lightly compactadas)
12 g Garlic (pelado)
45 ml Olive oil (divided)
15 ml Honey (for balancear the acidez)
30 ml Lime juice (freshly squeezed)
2 g Ground cumin
8 g Fine salt (divided)
2 g Ground black pepper
120 ml Hot water (for hidratar the chile)
8 pieces Skewers (of madera remojados or metálicos)

Nutrition facts

per serving

362 kcal

Calories

33 g

Protein

18 g

Carbs

17 g

Fat

3 g

Fiber

15 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

No declared allergens

Instructions

1
If using wooden skewers, soak them in water for 20 minutes to keep them from burning on the grill.
2
Remove seeds and stems from the pasilla chiles. Place them in a bowl with the hot water and let them soften for 10 minutes.
3
Preheat the grill to medium-high heat, about 450 °F / 230 °C. Clean and lightly oil the grates with a little of the olive oil.
4
Make the marinade by blending the softened pasilla chiles with the tamarind pulp, basil, garlic, 30 ml (2 tbsp) olive oil, honey, lime juice, cumin, 6 g salt, and black pepper until thick and smooth.
5
Place the pork in a large bowl and toss it with the marinade until all the cubes are well coated. Let it rest for 10 minutes while you prepare the jicama and pineapple.
6
In another bowl, toss the jicama and pineapple with the remaining 15 ml (1 tbsp) olive oil and the remaining 2 g salt.
7
Build the skewers by alternating pork, jicama, and pineapple until all ingredients are used, leaving a little space between pieces so the heat can circulate.
8
Place the skewers on the grill at 450 °F / 230 °C and cook for 6 to 8 minutes on the first side. Turn and cook for 6 to 8 minutes more, until the pork is fully cooked, lightly charred at the edges, and reaches a minimum internal temperature of 145 °F / 63 °C.
9
Transfer the skewers to a tray and let them rest for 3 minutes so the juices redistribute before serving.
10
Serve the skewers hot, spooning any resting juices over the jicama and caramelized pineapple.

Chef tips

For better caramelization, pat the pineapple slightly dry before threading it onto the skewers. Do not pack the skewers too tightly; a little space helps the pork brown instead of steam.

Substitutions

You can use pork loin or pork tenderloin. If jicama is unavailable, substitute firm chayote for a different but crisp result. Basil can be replaced with mint for a fresher profile. Use grated piloncillo or brown sugar instead of honey if preferred.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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
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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
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