Sticky Soy Pork and Pineapple Skewers
People Serves 3
Prep Time 15 Minutes
Barbecue Time 10 Minutes
DIFFICULTY
1/5
THE INGREDIENTS
- 400 grams pork scotch fillet steaks, cut into 2 cm cubes
- ¼ fresh pineapple, cut into 1 cm slices
- 1 red capsicum, cut into 2 cm squares
- ½ red onion, cut into thick wedges
MARINADE:
- ¼ cup tomato sauce
- 3 tablespoons Kecap Manis (sweet soy sauce- see Hot Tip)
- 2 tablespoons olive oil
- 2 teaspoons Weber Barbecue Seasoning
INSTRUCTIONS
- If using wooden skewers, soak in water for 30 minutes before threading.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C).
- In a small bowl, mix together the marinade ingredients. Thread the skewers, alternating with the pork, pineapple, capsicum and red onion. Evenly coat the skewers with the marinade.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust the settings as needed for direct medium-high heat. Grill the pork skewers, with the lid closed, for 10 minutes for a medium-well result, quarter turning every 2 ½ minutes, or until the pork skewers have deeply caramelised.
- Remove the skewers from the barbecue and leave to rest for a couple minutes before serving.
This recipe is from Weber
