Recipes

Barbeque Pork and Pineapple Skewers with Citrus Fresh Essential Oil

Name: Barbeque Pork and Pineapple Skewers with Citrus Fresh Essential Oil
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Ingredients for the Marinade; ½ cup gluten-free tamari, soy sauce or coconut aminos (preferably organic); ½ cup pineapple juice (fresh or from canned pineapple); ¼ cup raw brown sugar, coconut sugar or sweetener of choice; 1 – 2 cloves garlic, finely minced or ½ tsp garlic powder; 1 tsp finely minced fresh ginger, or ½ tsp ginger powder (or 1 drop ginger oil); ¼ tsp chilli flakes or 1 – 2 tsp fresh chopped chillis (optional, to taste); 1 tbsp corn flour or tapioca starch (preferably organic, non-GMO); 1 tbsp tomato paste or 2 tbsp tomato sauce; 2 tbsp. water or more pineapple juice; 2 – 3 drops Citrus Fresh essential oil (to taste); Ingredients for assembling the Skewers; 1¼ kilos (approx.) lean pork loin chops, cut in approx. 2.5cm cubes; 1 large (approx. 3 cups) pineapple, cubed (approx. 2 – 2.5cm pieces) or 3 cans, drained; 3 medium (approx. 3 cups) capsicum, cut in bitesize chunks (can use assorted colours); 3 medium (approx. 2 cups) red or brown onion cut in bitesize chunks

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These tasty skewers are easy to put together and can be assembled a few hours ahead and cooked when you are ready. They make a great starter or are also perfect for a main course. You can substitute chicken, beef, lamb or prawns for the pork or omit the pork and make them vegetarian and vegan friendly or just make a few without the pork. If you are omitting the pork, use the marinade to brush on the skewers before cooking and also towards the end of cooking to infuse them with flavour.

TIP There are several ingredients for the marinade, however it is pretty easy to make and well worth the effort. Once you have removed the pork from the marinade reserve it and later you can gently bring the marinade to a boil in a small pan stirring constantly to cook the garlic and pork juices. You will need to add approx. ¼ – ½ cup water or pineapple juice to thin as you cook it. You can serve as a dipping sauce.

NOTE You need approx. 1¼ kilo boneless pork or chicken breast. Cut the pork or chicken into approx. 2.5cm pieces, similar in size to your pineapple chunks. You can add zucchini pieces to the skewers, if you like.

January 15, 2025

by adminaustralia

Persons

Serving Size

2 skewers

Prep Time

30 minutes

Cook Time

20 minutes

Wait Time

30 minutes

Total Time

50 minutes

Ingredients

Ingredients for the Marinade
½ cup gluten-free tamari, soy sauce or coconut aminos (preferably organic)
½ cup pineapple juice (fresh or from canned pineapple)
¼ cup raw brown sugar, coconut sugar or sweetener of choice
1 – 2 cloves garlic, finely minced or ½ tsp garlic powder
1 tsp finely minced fresh ginger, or ½ tsp ginger powder (or 1 drop ginger oil)
¼ tsp chilli flakes or 1 – 2 tsp fresh chopped chillis (optional, to taste)
1 tbsp corn flour or tapioca starch (preferably organic, non-GMO)
1 tbsp tomato paste or 2 tbsp tomato sauce
2 tbsp. water or more pineapple juice
2 – 3 drops Citrus Fresh essential oil (to taste)
Ingredients for assembling the Skewers
1¼ kilos (approx.) lean pork loin chops, cut in approx. 2.5cm cubes
1 large (approx. 3 cups) pineapple, cubed (approx. 2 – 2.5cm pieces) or 3 cans, drained
3 medium (approx. 3 cups) capsicum, cut in bitesize chunks (can use assorted colours)
3 medium (approx. 2 cups) red or brown onion cut in bitesize chunks

Instructions

1. Soak 12 bamboo skewers in a large casserole dish or large pot for at least 15 – 30 minutes to help prevent them from burning while cooking or use stainless steel skewers.
2. In a large glass or stainless bowl combine all the marinade ingredients well and set aside. You can make the marinade a day ahead, if you like. Add the pork pieces to the marinade and let marinade for at least 15 – 30 minutes or overnight to allow the flavours to infuse.
3. Preheat outdoor grill to between 190C – 200C or if using an oven preheat to 200C.
4. Once pork is done marinating, strain the pork over a medium pan and reserve the marinade for brushing the skewers before baking and creating a dipping sauce.
5. Create your skewers by alternating pieces of capsicum, onion, pork and pineapple repeating the process until all the ingredients are gone leaving enough room at the top of the skewers so they are easy to pick up. You can make the skewers a day ahead, if you like and just brush them with a little of the reserved marinade before cooking. If you have any of the skewers veggies and pork leftover after assembling the skewers they work great for a stir fry and will keep at least 2 days before you need to cook them.
6. For the grill: Place the skewers on the open grill, brush with a little marinade and sear for approx. 3 minutes and then cover and cook for approx. 7 minutes longer before turning them over and cooking another 7 minutes on the second side, covered.
7. For the oven: Place skewers on a well-oiled rack that is placed on a baking sheet/tin lined with baking paper, brush with a little of the reserved marinade and then place the baking sheet on the top rack of the oven. Bake for approx. 10 minutes on the first side them turn over and bake approx. 7 minutes on the second side until the pork is cooked through. Internal temperature of the pork pieces should be at least 63C.
8. Serve the skewers immediately and sprinkle with a little chopped coriander and/or parsley. You can serve them along with a green salad and rice or on their own. Leftovers will keep in the fridge in a sealed container for up to 3 days.