Pineapple & pork skewers


  • 400g pork fillet
  • 4 tbsp light muscovado sugar
  • 60ml cider vinegar
  • 1 tsp fish sauce
  • ½ small pineapple , peeled, cored and cut into chunks
  • 1 green pepper , deseeded and cut into squares
  • 4 spring onions , trimmed and cut into 4 equal lengths
  • small bunch coriander , chopped
  • cooked rice or pitta, to serve


  1. Cut the pork into cubes and set aside. In a pan, heat sugar and vinegar over low heat until sugar melts. Add fish sauce and mix well. Remove from heat and cool slightly. Tip in the pork cubes and mix well so that all of them are covered in sauce
  2. Before cooking, make sure to heat the barbecue. If you’re using coals, wait until they turn white. For indoor cooking, use a griddle pan instead. To prepare the skewers, alternate pieces of pork with pineapple, red pepper and spring onion.
  3. The easiest method to do this is to use a cast iron grill pan, but you may also barbecue or griddle the skewers for 3-4 minutes each side (you may need to cook them for longer if griddling). After that, sprinkle with coriander, if desired. Serve with rice or wrap in pitta breads.