Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into 1-inch pieces
- 1 fresh pineapple, peeled and sliced into 1-inch pieces
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 red onion, sliced into wedges
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine sliced pork, pineapple, bell peppers, onion, garlic, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Toss to coat evenly.
3. Thread pork, pineapple, bell peppers, and onion onto skewers, alternating between each ingredient.
4. Grill skewers for 10-12 minutes, turning occasionally, until pork is cooked through and pineapple is slightly charred.
5. Remove skewers from grill and drizzle with lime juice.
6. Garnish with fresh cilantro leaves and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 75mg
- Sodium: 150mg
- Total carbohydrates: 22g
- Dietary fiber: 4g
- Sugars: 14g
- Protein: 27g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Fresh pineapple can be substituted with canned pineapple chunks.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add jalapeno peppers for a spicy kick.
- Use shrimp instead of pork for a seafood twist.
- Serve with warm tortillas and guacamole for a Mexican-inspired meal.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut ingredients into similar-sized pieces for even cooking.
- Don't overcrowd the skewers to ensure even cooking.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the grill until heated through.
Presentation ideas:
- Serve skewers on a platter with a side of rice and beans.
- Garnish with lime wedges and additional cilantro leaves.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Serve with a crisp salad or grilled vegetables.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Warm tortillas
Troubleshooting advice:
- If the pork is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure pork reaches an internal temperature of 145°F.
Food history:
- The parillada is a traditional Argentinean barbecue that typically includes a variety of meats and vegetables cooked on a grill.
Flavor profiles:
- Smoky, sweet, and savory
Serving suggestions:
- Serve hot off the grill for a delicious and satisfying meal.
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Region: Argentinian