Follow these steps for perfect results
pork tenderloin
cut into bite-sized chunks
lime
zested and juiced
orange
zested and juiced
olive oil
garlic cloves
minced
chipotle chiles in adobo
finely chopped
dried oregano
fresh pineapple
cut in large chunks
salt
fresh mint
coarsely chopped
Cut pork into bite-sized chunks.
Grate lime and orange peel into a bowl.
Squeeze lime juice (about 2 tbsp) into the bowl.
Squeeze orange juice (about 1/4 cup) into the bowl.
Add olive oil, minced garlic, chopped chipotle chiles, and dried oregano to the bowl.
Whisk to combine the marinade.
Add pork to the marinade and stir to coat.
Refrigerate, covered, for at least 4 hours or overnight, turning occasionally.
Oil the grill and preheat barbeque to medium-high heat.
Thread pork and pineapple chunks onto skewers randomly.
Sprinkle skewers with salt.
Grill, brushing with marinade and turning frequently, for 7 to 10 minutes, until cooked through.
Adjust heat as needed.
Remove the skewers to a platter and sprinkle with coarsely chopped fresh mint.
Expert advice for the best results
Marinate the pork overnight for maximum flavor.
Use metal skewers for even cooking.
Serve with a side of rice and beans for a complete meal.
Everything you need to know before you start
15 minutes
Can be marinated overnight.
Arrange kebabs on a platter, garnished with fresh mint.
Serve with grilled vegetables and rice.
Offer a side of sour cream or guacamole.
Pairs well with the spicy flavors.
Complements the tangy and sweet elements.
Discover the story behind this recipe
Commonly served at barbecues and celebrations.
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