Pork fillet is actually a super affordable meat, and it’s juicy, tender and easy to work with on a skewer. Quite underrated I think — don’t overcook it or it’ll go dry though! Perfect pairing for the Cheeky Peri Peri seasoning and a great addition to a Christmas day barbecue.
Ingredients
½ pineapple
600g pork fillet (or chicken if you prefer)
2 tablespoons olive oil
2 tablespoons Cheeky Peri Peri seasoning
2 red capsicums
1 red onion
To serve
12 long wooden skewers soaked in a little water to prevent them catching fire on the barbecue
Lime wedges
Fresh coriander
Guacamole
Directions
Remove the skin and core from the pineappple and cut into large cubes, roughly 2cm x 2cm. Cut the pork into a large dice.
Add the pineapple and pork to a bowl with the olive oil and Cheeky Peri Peri. Toss well to coat.
Cut the capsicum into similar-sized pieces, and very chunky dice the red onion.
Thread the pork, capsicum, pineapple and red onion onto skewers, alternating between the 4 ingredients.
Cook over a medium heat on the barbecue for 10–12 minutes, turning every couple of minutes or until the pork is cooked through.
Serve with lime wedges for squeezing, loads of fresh coriander and a side of guac.
