Pork, Pineapple and Halloumi Kebabs

Name: Pork, Pineapple and Halloumi Kebabs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 Green Pepper, diced into 4cm pieces; Maldon Salt, to taste; 2 tbsp Jerk BBQ Sauce, plus a little more for dipping; 2 Garlic Cloves, peeled and grated; 425g Diced Pork; 1 Tin Tinned Pineapple, drained, juice reserved; 1 Red Onion, diced into 4cm pieces; 225g Halloumi, diced into 4cm pieces; 1 Red Pepper, diced into 4cm pieces; 8 Bamboo Skewers, soaked in water; 360g White Rice

by Cherrypick

Pork

Gluten Free

4.2

20m prep time

35m total time

Easy level

11 ingredients

Pork, Pineapple and Halloumi Kebabs recipe by Cherrypick

Pork and pineapple are a match made in heaven. Add salty halloumi to the mix and you are truly winning. These kebabs are so simple to throw together any night of the week and make a great lunch the next day. The Jerk BBQ sauce used in this recipe is a little spicy, so please swap it for a more mild version, if cooking for younger kiddies. Top tip, soak your skewers and mariante the pork the night before, if you can.

Method

Based on 4 servings, adjust as needed.

Step 1

Soak the bamboo skewers in a tray of water, this will prevent them from burning as they grill.

Step 2

Drain the pineapple and pour half of the juice into a bowl, along with the grated garlic and jerk bbq sauce. Add the diced pork, season with salt and pepper and leave to marinade. Overnight is great, but don't worry if you don't have time for this. Marinating the pork will intensify the flavour and tenderise the meat. Place the diced pineapple into a bowl and reserve for later.

Step 3

When you are ready to cook, dice the green and red peppers, red onion and halloumi.

Step 4

Preheat the grill, or griddle pan. Build the skewers by threading on alternate pieces of pepper, pork, pineapple, halloumi and red onion until you have no ingredients left. Place the built kebabs onto a tray and brush each one with a little of the marinade that's been leftover from the pork. Season with a little salt.

Step 5

Place the tray under the preheated grill for 12-13 minutes, turning halfway through cooking and brushing with a little more marinade. If you are using a griddle pan, follow the same process. Make sure the griddle is really hot so the halloumi fries as opposed to boil and keep a close eye, as the bbq sauce could burn a little. While the kebabs grill, cook your rice according to the packet instructions.

Step 6

Serve 2 kebabs per person with the rice and don't forget a little extra more BBQ sauce on the side for dipping.

Ingredients
Based on 4 servings

1 Green Pepper, diced into 4cm pieces 1 x Sainsbury's Green Pepper
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
2 tbsp Jerk BBQ Sauce, plus a little more for dipping 1 x Levi Roots Reggae Reggae Jerk BBQ Sauce 290g
2 Garlic Cloves, peeled and grated 1 x Sainsbury's Garlic
425g Diced Pork 1 x Sainsbury's British Extra Lean Diced Pork Leg 425g
1 Tin Tinned Pineapple, drained, juice reserved 1 x Sainsbury's Pineapple Chunks in Fruit Juice 425g
1 Red Onion, diced into 4cm pieces 1 x Sainsbury's Red Onions Loose
225g Halloumi, diced into 4cm pieces 1 x Sainsbury's Cypriot Halloumi Cheese 225g
1 Red Pepper, diced into 4cm pieces 1 x Sainsbury's Red Pepper
8 Bamboo Skewers, soaked in water 1 x Sainsbury's Bamboo Skewers
360g White Rice 1 x Sainsbury's Easy Cook Long Grain White Rice 500g