Curried Lime and Pineapple Kabobs

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10 minutes

16 min


    • 1 lb
      500 g
      Canadian Pork Loin or Shoulder Blade Roast or Chops, boneless, well trimmed
    • 1
      EACH sweet red and green pepper
    • 1/2
      fresh pineapple
    • 2 Tbsp
      25 mL
      chopped fresh coriander or parsley
    • 1 Tbsp
      15 mL
      brown sugar
    • 2 tsp
      10 mL
      curry powder
    • 1/2 tsp
      2 mL
      grated lime rind
    • 1/4 tsp
      1 mL
    • 2 Tbsp
      25 mL
      lime juice
    • 1 Tbsp
      15 mL
      canola oil
    • ground black pepper to taste


Cut pork into 1″/2.5 cm cubes. Place in a resealable plastic bag or non metal sealable container. Cut peppers and pineapple into cubes. If using bamboo skewers, presoak in water 1 hour. Mix remaining ingredients; pour over pork. Cover; marinate in the refrigerator 2 hours or overnight. Drain marinade into a small saucepan and boil 1 minute. Alternately thread pork, pepper and pineapple on skewers. Preheat barbecue on high; reduce heat to medium. Place kabobs on lightly oiled grill; close barbecue cover and grill over medium heat for 10-12 minutes, basting with marinade and turning occasionally.

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