Pork, pineapple and pepper kebabs

Hinds Spices
6 servings Prep: 20 mins, Cooking: 10 mins
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Make these delicious pork, pineapple and pepper kebabs for your next weekend family braai. Our useful tips will help you get it just right!

By Independent Contributor December 14 2022
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Ingredients (10)

550g – 750 g pork neck — cubes
1/2 fresh pineapple — peeled, cored and cut into cubes
2 red sweet peppers — seeds and white veins removed and cubed
1 cup olive oil
30 ml tomato sauce
25 ml apple cider vinegar — or red wine vinegar
1 small onion — chopped
3 garlic cloves — chopped
5 ml chicken spice — or braai and grill spice
salt and black pepper
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You’ll need 10 – 14 wooden skewers soaked in water.

Place the pork and all the other ingredients except the salt and pepper in a glass, plastic or enamel container and mix well.

Cover and place in the fridge for 4 hours or overnight.

Skewer the pork cubes, pineapple and peppers onto sticks, and place the remaining marinade in a small pot.

Braai the kebabs until light golden brown on all sides. Season with salt and pepper while on the braai.

Heat the remaining marinade and cook gently for a few minutes until slightly thickened. Baste the kebabs with this sauce while on the braai.

Turn them over as needed and guard against overcooking.

Remove from the braai, rest for a few minutes, and enjoy.

Useful tips

Ask the butchery staff for pork cubes from a succulent cut, such as neck or shoulder. The cubes should not be too small. Aim for at least 20 – 25 mm-sized cubes.

Marinating the cubes in a flavourful sauce can enhance the taste, but avoid sugary marinades containing honey, sugar, jam or syrup.

Braai kebabs over medium-hot (but not smoking hot) coals until just cooked.

Rest the kebabs for 5 minutes before serving to improve the juiciness.

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