Thai Coconut Pork Tenderloin and Pineapple Skewers

Thai Coconut Pork Tenderloin and Pineapple Skewers

Ingredients

  • Thai Coconut Pork Tenderloin and Pineapple Skewers
  • Serves 4
  • You can also use chicken breast or boneless chicken thigh for this recipe. I use a prepared red curry paste which is very spicy. Start out with a very small amount and keep adding until you reach the desired heat you want. I buy fresh kaffir lime leaves at the Asian store and freeze them. I also freeze ginger and grate it into dishes that I make so I always have it on hand. I like to serve it with Coconut Rice Pilaf.
  • Marinade:
  • 1 cup coconut cream
  • 1 tablespoon fish sauce
  • 2 teaspoons palm sugar or brown sugar
  • ½ -1 teaspoon red curry paste (depending on how spicy you like it)
  • 2 garlic cloves, minced
  • 3 teaspoons fresh ginger, minced
  • 2 kaffir lime leaves finely chopped (optional)
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 pork tenderloin cut into 1-inch pieces
  • 1 pineapple, peeled and cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces

Instructions

In a large bowl, add all the marinade ingredients and mix well. Taste for balance of sweet, sour, salty, spicy and add what you need.

Add pork tenderloin pieces and allow to marinate for an hour or overnight.

Soak long wood skewers for an hour or use metal skewers and alternate skewering the pork, pineapple and onion pieces.

Preheat the grill and cook the skewers for 3-4 minutes each side or until the pork is fully cooked.

Remove and serve.

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