Pineapple-Rum Pork Skewers with Pineapple Tzatziki & Coconut Salad
From Ainsley’s Taste of the Bahamas, ITV
There’s a bustling Greek community in the Bahamas – the descendants of Greek labourers who came to the islands in the 1880s to develop the sponging industry. After meeting Chef Christos in Nassau, I was inspired to make some Greek souvlaki – or meat skewers – with a Caribbean twist. The hint of pineapple and rum in the marinade is delightful and the vibrant green salad is an island spin on one of my favourite Greek salads, maroulosalata. For something a little different I’ve added some tropical fruitiness to my tzatziki. Pineapples grow in abundance in the Bahamas and the fruit is used in drinks, desserts and savoury dishes. Its sweet tanginess is delicious with pork
Method
Put the marinade ingredients in a large non-metallic bowl or dish, season well with salt and black pepper and mix well. Add the pork to the bowl and toss to coat. Cover and chill to marinate for 2 to 8 hours. Return to room temperature before cooking.
Make the salad. Put the lettuce, spring onions, mint and coriander in a salad bowl. In a small bowl whisk together the oil, juice & zest, oregano and honey then season well. When ready to serve, pour the dressing over the salad, add the coconut and toss together.
Remove the pork pieces from the marinade and thread on to skewers. Heat a griddle pan over a medium-high heat and add the skewers. Cook for 10-14 minutes, turning occasionally, or until cooked through.
Meanwhile, coarsely grate the cucumber and squeeze out any excess water. Put into a bowl with half the pineapple, yoghurt, garlic, mint, half the chilli, lemon zest and olive oil. Mix well to combine all of the ingredients. Stir in lemon juice and seasoning to taste. Serve topped with the remaining diced pineapple and chilli and with extra mint for garnish.
Serve the pork skewers with the salad and the tzatziki on the side (rice or flatbreads too if you like)
Ingredients
- 750-800g pork shoulder, trimmed, cut into 2-3cm cubes (or use loin if you prefer)
- sea salt & freshly ground black pepper
- For the Marinade
- 3 tbsp pineapple juice
- 2 tbsp olive oil
- 2 tbsp dark or pineapple rum
- 1 tbsp honey
- 4 cloves of garlic, minced
- 2 tsp Dijon mustard
- 2 tsp dried oregano
- 2 sprigs of thyme, leaves picked
- 1 tsp sweet (unsmoked) paprika
- ¼ -½ tsp cayenne
- juice & zest of ½ lemon or lime
- For the Pineapple Tzatziki
- ¼ large cucumber
- 220g Greek yoghurt
- 1-2 cloves of garlic, minced
- 1 tbsp chopped fresh mint or 1 tsp dried mint, plus extra to serve
- juice and zest of ½ lemon
- 1 tbsp quality extra virgin olive oil
- 120g fresh peeled pineapple, diced (or use tinned, patted dry)
- 1 red medium heat chilli, deseeded & finely chopped (optional)
- sea salt & freshly ground black pepper
- For the Coconut Green Salad
- 1 romaine heart or 2 baby gem lettuce, shredded
- 2 spring onions, sliced
- handful of coriander or parsley leaves, roughly chopped
- small handful of mint leaves, roughly chopped or torn
- 2 tbsp extra virgin olive oil
- juice & zest of ½ lemon or lime
- 2 tsp honey
- pinch of dried oregano
- 4 tbsp coarsely grated fresh coconut or coconut flakes