|
 This
recipe is from Ann Hall Every, CCP who runs her
own food and cookery web site called Cook With
Aloha - to visit Ann's web site click
here.
To
find out more about Ann and her passion for food
you can visit her web site - www.cookwithaloha.com
Ingredients
1
x 8 oz. can Hawaiian pineapple chunks with juice
4 garlic cloves
1 x 1 inch piece fresh ginger
1 T red wine vinegar
3 T soy sauce
1/2 cup hoisin sauce
1/2 cup chili sauce
Method
Purée
all ingredients in the bowl of a food processor
fitted with the steel blade. Pour marinade into
a glass bowl or other non-reactive container and
marinate 2-inch cubes of pork (2 lbs) for at least
8 hours or overnight in the refrigerator. Remove
pork (reserve marinade) and thread cubes onto
long metal skewers alternating the pork cubes
with 2-inch pieces of red and green pepper, sweet
onion, scallion and fresh pineapple chunks. In
a small saucepan, bring reserved marinade to a
boil. Use marinade to baste skewers as they grill.
Serve each skewer over a bed of rice pilaf or
couscous.
Makes
4 skewers
©
Ann Hall Every, 2001
All rights reserved
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