Pork kassler pieces & pineapple chunks are threaded onto a skewer and fried until crispy & charred, before being basted with sweetened apple juice. Sided with oven-roasted carrot wedges, and served with a mustard & pineapple salad. Sounds kebab-solutely amazing!
Hawaiian-style Pork & Pineapple Skewers
Hawaiian-style Pork & Pineapple Skewers
with a mustard dressing
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Apple Juice
- Carrot
- Cucumber
- Fresh Pineapple Fingers
- Green Leaves
- Pork Kassler Loin Steak
- Wholegrain Mustard
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ROAST WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP & SALAD
Roughly chop ¼ of the pineapple. In a small bowl, combine the mustard, ½ the apple juice, 15ml of olive oil, and a splash of water. In a salad bowl, toss together the rinsed green leaves, the cucumber half-moons, the chopped pineapple, and ½ the mustard dressing. Set aside. In a small bowl, combine the remaining apple juice, 10ml of sweetener, and a splash of water. Set aside.
FRY THE SKEWERS
Pat the pork kassler dry with paper towel. Cut the pork kassler and the remaining pineapple into chunks (big enough for the skewers). Discard any excess fat from the pork kassler. Carefully thread the pineapple & pork kassler cubes onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until crispy and charred, 6-8 minutes (shifting as they colour). In the final 1-2 minutes, baste with sweetened apple juice. Remove from the pan and set aside.
SWEET, CHEF!
Plate up the pork & pineapple skewers. Side with the carrot wedges and the dressed salad. Drizzle the remaining mustard dressing over the skewers.
Carrot - 240g
Fresh Pineapple Fingers - 100g
Wholegrain Mustard - 15ml
Apple Juice - 15ml
Green Leaves - 20g
Cucumber - 50g
Pork Kassler Loin Steak - 180g
Wooden Skewers - 3
ROAST WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP & SALAD
Roughly chop ¼ of the pineapple. In a small bowl, combine the mustard, ½ the apple juice, 30ml of olive oil, and a splash of water. In a salad bowl, toss together the rinsed green leaves, the cucumber half-moons, the chopped pineapple, and ½ the mustard dressing. Set aside. In a small bowl, combine the remaining apple juice, 20ml of sweetener, and a splash of water. Set aside.
FRY THE SKEWERS
Pat the pork kassler dry with paper towel. Cut the pork kassler and the remaining pineapple into chunks (big enough for the skewers). Discard any excess fat from the pork kassler. Carefully thread the pineapple & pork kassler cubes onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until crispy and charred, 6-8 minutes (shifting as they colour). In the final 1-2 minutes, baste with sweetened apple juice. Remove from the pan and set aside.
SWEET, CHEF!
Plate up the pork & pineapple skewers. Side with the carrot wedges and the dressed salad. Drizzle the remaining mustard dressing over the skewers.
Carrot - 480g
Fresh Pineapple Fingers - 200g
Wholegrain Mustard - 30ml
Apple Juice - 30ml
Green Leaves - 40g
Cucumber - 100g
Pork Kassler Loin Steak - 360g
Wooden Skewers - 6
ROAST WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP & SALAD
Roughly chop ¼ of the pineapple. In a small bowl, combine the mustard, ½ the apple juice, 45ml of olive oil, and a splash of water. In a salad bowl, toss together the rinsed green leaves, the cucumber half-moons, the chopped pineapple, and ½ the mustard dressing. Set aside. In a small bowl, combine the remaining apple juice, 30ml of sweetener, and a splash of water. Set aside.
FRY THE SKEWERS
Pat the pork kassler dry with paper towel. Cut the pork kassler and the remaining pineapple into chunks (big enough for the skewers). Discard any excess fat from the pork kassler. Carefully thread the pineapple & pork kassler cubes onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until crispy and charred, 6-8 minutes (shifting as they colour). In the final 1-2 minutes, baste with sweetened apple juice. Remove from the pan and set aside.
SWEET, CHEF!
Plate up the pork & pineapple skewers. Side with the carrot wedges and the dressed salad. Drizzle the remaining mustard dressing over the skewers.
Carrot - 720g
Fresh Pineapple Fingers - 300g
Wholegrain Mustard - 45ml
Apple Juice - 45ml
Green Leaves - 60g
Cucumber - 150g
Pork Kassler Loin Steak - 540g
Wooden Skewers - 9
ROAST WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP & SALAD
Roughly chop ¼ of the pineapple. In a small bowl, combine the mustard, ½ the apple juice, 60ml of olive oil, and a splash of water. In a salad bowl, toss together the rinsed green leaves, the cucumber half-moons, the chopped pineapple, and ½ the mustard dressing. Set aside. In a small bowl, combine the remaining apple juice, 40ml of sweetener, and a splash of water. Set aside.
FRY THE SKEWERS
Pat the pork kassler dry with paper towel. Cut the pork kassler and the remaining pineapple into chunks (big enough for the skewers). Discard any excess fat from the pork kassler. Carefully thread the pineapple & pork kassler cubes onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until crispy and charred, 6-8 minutes (shifting as they colour). In the final 1-2 minutes, baste with sweetened apple juice. Remove from the pan and set aside.
SWEET, CHEF!
Plate up the pork & pineapple skewers. Side with the carrot wedges and the dressed salad. Drizzle the remaining mustard dressing over the skewers.
Carrot - 960g
Fresh Pineapple Fingers - 400g
Wholegrain Mustard - 60ml
Apple Juice - 60ml
Green Leaves - 80g
Cucumber - 200g
Pork Kassler Loin Steak - 720g
Wooden Skewers - 12
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