Pineapple Marinated Skewers (Spiedini Marinati all’Ananas)
Category: Main Dishes
Serves: 10
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork loin | 600g |
| Pineapple | 450g |
| Zucchini | 120g |
| Red bell peppers | 85g |
| Yellow bell peppers | 85g |
| Cherry tomatoes | 10 |
| Fresh ginger | 10g |
| Butter | 15g |
| Dill | 10g |
| Salt | To taste |
| Black pepper | To taste |
Instructions
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Prepare the Pineapple: Start by selecting a ripe pineapple; it should have an orange hue on the skin and give off a sweet, fragrant aroma. Cut off the crown of the pineapple using a sharp knife, then remove the base by cutting off about 3-4 cm. Place the pineapple vertically on a cutting board, secure one end, and carefully slice off the skin, making sure to remove any dark, tough areas of the flesh. Use a paring knife or a vegetable peeler to remove any remaining brown eyes from the pineapple.
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Cut the Pineapple: Once peeled, cut the pineapple into quarters, then slice it into medium-sized chunks. Place these chunks into a blender or food processor. Extract the juice by blending and straining it through a fine mesh sieve using a spoon. Set the strained juice aside in a bowl.
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Prepare the Marinade: In a large mixing bowl, pour the pineapple juice. Melt the butter over low heat, then let it cool slightly before adding it to the pineapple juice. Finely chop the dill and peel and finely grate the fresh ginger, then add both to the marinade mixture. Stir to combine, and season with salt and pepper to taste.
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Prepare the Vegetables: Wash the bell peppers and zucchini under cold running water. Remove the tops of the bell peppers, cut them in half, and discard the seeds. Cut the peppers into small 2-3 cm square pieces. Trim the ends of the zucchini and slice them into rounds about half a centimeter thick.
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Prepare the Pork: Trim away any excess fat from the pork loin using a sharp knife. Cut the pork into bite-sized cubes (2-3 cm each) suitable for skewering.
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Assemble the Skewers: Take wooden skewers and begin by threading a piece of pork onto the skewer, followed by a piece of red bell pepper, then a slice of zucchini. Repeat the process with the remaining ingredients, ensuring the skewer alternates between meat and vegetables. End each skewer with a cherry tomato for a pop of color and freshness.
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Marinate the Skewers: Once all the skewers are assembled, place them onto a large baking tray. Pour the pineapple marinade over the skewers, ensuring they are well coated. Season with additional salt and pepper, then cover the tray with plastic wrap and let the skewers marinate for at least 30 minutes (you can also let them marinate for a few hours in the fridge for more intense flavor).
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Cook the Skewers: Preheat your grill to a high heat. Remove the skewers from the marinade, letting any excess liquid drip off, and place them on the grill. Cook the skewers for about 12 minutes, turning them every 3 minutes to ensure even cooking on all sides. The skewers should be cooked through, with the pork tender and juicy, and the vegetables slightly charred.
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Serve and Enjoy: Once the skewers are cooked, remove them from the grill and serve immediately. These pineapple marinated skewers make for a delightful main dish, perfect for a summer barbecue or a light weeknight dinner. Serve them with a side of rice, salad, or roasted vegetables for a complete meal.
Enjoy these vibrant and delicious Pineapple Marinated Skewers, full of flavor and perfect for sharing with friends and family! The marinade’s tropical sweetness from the pineapple, combined with the richness of pork and the crunch of fresh vegetables, will elevate your meal to new heights.
