Pork & pineapple kebabs

Pork & pineapple kebabs


Get the kids in the kitchen to make these pork and pineapple kebabs - the whole family will love them!

The ingredient of Pork & pineapple kebabs

  1. 400g pork scotch fillet, cut into 16 pieces
  2. 1/2 small green capsicum, seeded, cut into 8 pieces
  3. 1 small red onion, cut into 8 wedges
  4. 8 small button mushrooms
  5. 1/2 small red capsicum, seeded, cut into 8 pieces
  6. 1/4 fresh pineapple, peeled, cored, cut into 8 pieces
  7. Olive oil, to grease
  8. 80ml (1/3 cup) sweet and sour sauce
  9. 1 tablespoon oyster sauce
  10. Steamed white rice, to serve
  11. Thinly sliced shallots, to serve

The instruction how to make Pork & pineapple kebabs

  1. Thread half the pork, the green capsicum, onion and mushroom onto soaked bamboo skewers. Continue threading the remaining pork and the red capsicum and pineapple onto the skewers to make 8 kebabs. Place the kebabs on a baking tray.
  2. Preheat a barbecue flat plate on medium-high. Brush with oil. Combine sweet and sour sauce and oyster sauce in a bowl. Brush kebabs with the mixture. Cook, brushing with mixture, for 2-3 minutes each side or until browned and cooked through.
  3. Transfer the kebabs to a serving platter and serve with rice and shallot.

Nutritions of Pork & pineapple kebabs

fatContent: 175.665 calories
saturatedFatContent: 2 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 12 grams sugar
cholesterolContent: 24 grams protein
sodiumContent: 55 milligrams cholesterol

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