PORK AND PINEAPPLE SKEWERS

This is the best sort of grilling or barbecuing – effortless and very, very tasty. Peaches or apricots would make brilliant alternatives to pineapple

Preparation 30 minutes, plus marinating Cooking 10 minutes Serves 4

1 TBSP SOFT LIGHT BROWN SUGAR OR RUNNY HONEY

1 TSP CHILLI POWDER (CHIPOTLE WOULD BE IDEAL)

½ TSP GROUND CUMIN

4 TBSP OLIVE OIL

600G PORK LOIN OR FILLET, CUT INTO 2–3CM PIECES

1 RED ONION, ½ VERY THINLY SLICED, ½ CUT INTO 4 WEDGES BOILING WATER

2 LIMES, HALVED

½-1 RIPE PINEAPPLE, DEPENDING ON SIZE, CUT INTO WEDGES, CORE REMOVED, SKIN AND STEM INTACT

4 TORTILLAS, TO SERVE

YOUR FAVOURITE HOT SAUCE, TO SERVE

1 In a large bowl, combine the brown sugar or honey, chilli powder, cumin, half the olive oil and ½ tsp salt and ½ tsp black pepper. Add the pork and onion wedges and mix well. Marinate for at least 30 minutes, or more if refrigerated.

2 Put the sliced onion in a heatproof bowl and pour boiling water over it to cover. Drain, then add a big pinch of salt along with the juice of half a lime. Transfer to a small bowl and put to one side.

3 Toss the pineapple in the remaining oil, then thread the pork and onion onto the skewers (if using wooden skewers, soak in water for 30 minutes first).

4 Grill the kebabs along with the wedges of pineapple, turning, for 8-10 minutes, until the pork is cooked through and caramelised. The pineapple can come off the grill a little earlier than the pork if you like, but (like the pork) it prefers a little bit of char.

5 Remove the skewers from the grill. Let the pork rest while you remove the skin and chop the pineapple. Squeeze the juice from the remaining lime halves over the pork, then remove the pork and onions from the skewers, piling the pieces onto the tortillas with the chopped grilled pineapple, pickled onion and hot sauce to serve.