Pork and pineapple are a perfect match for summer grilling. The
soy glaze here cuts through the richness of the pork and sweetness
of the pineapple. These are great with a frosty beer.
80 ml (1/3 cup)fresh pineapple juice60 ml (¼ cup)tomato sauce1 tbspsoy sauce1 tbspbrown sugar1 tbspmalt vinegar2 garlic gloves, finely grated2 cm piece of ginger, finely grated½ tspground allspice½ tsp smoked paprika800 gmpork shoulder, cut into 3cm pieces450 gmripe pineapple, cut into 3cm pieces1Spanish onion, cut into 3cm piecesCoriander and lime wedges (optional), to serveCoconut rice400 mlcoconut milk1small slice ginger400 gmjasmine rice, rinsed
For coconut rice, bring coconut milk, ginger, 200ml water and 1 tsp salt to a simmer in a saucepan over medium-high heat. Add rice and stir until it returns to a simmer. Cover, reduce heat to very low and cook without uncovering until rice is tender (15 minutes). Remove from heat and stand without uncovering for 5 minutes.
Meanwhile, combine pineapple juice, tomato sauce, soy, sugar, vinegar, garlic, ginger and spices in a bowl. Add pork, season to taste and toss to coat. Thread pork onto skewers, alternating with pineapple and onion.
Heat a char-grill pan or barbecue to medium high heat and grill skewers, turning occasionally and basting with remaining marinade, until browned and cooked through (5-6 minutes). Serve hot with coconut rice, coriander and lime.