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Grilled Pineapple and Pork Skewers with Mango Glaze
Back to Recipes & MoreIngredients
What you need for the glaze
- 1 mango, peeled, seeded and cut
- ½ cup (125 ml) water
- ½ cup (100 g) Redpath® Dark Brown Sugar
- ½ tsp (2 g) ground ginger
What you need for the skewers
- 1 ½ lbs (680 g) sliced pork loin cutlets
- ½ cup (100 g) Redpath ® Dark Brown Sugar
- ¼ cup (59 ml) balsamic vinegar
- 1 pineapple, peeled, cored, and diced
- 1 thumb-sized knob fresh ginger, peeled and roughly chopped
- 6 wooden skewers (soaked in water)
Instructions
How to prepare the glaze
1. Puree pieces of mango and ½ cup (125 ml) water in blender.
2. Add pureed mango to saucepan with brown sugar.
3. Heat to a boil and reduce over low heat for 5-7 minutes.
4. Add ½ teaspoon (2 g) ground ginger and remove from heat. Set aside.
How to prepare the skewers
1. To make the marinade, combine brown sugar, balsamic vinegar, and half of the pineapple in a blender and puree until smooth.
2. Place chopped pork ribs into the marinade and allow to rest overnight or at least 8 hours.
3. Remove from marinade and prepare kabobs by alternating fruit and marinated chunks of pork.
4. Place on prepared grill to cook. Brush with mango brown sugar glaze and cook on each side for about 10 minutes. If you don’t have a grill, you can use a griddle pan as pictured.
5. Enjoy!
CHEF'S TIPS
- You can serve atop plain rice or serve inside of a bun.
