Lemon & yogurt chicken flatbreads
Make these family-friendly chicken wraps with lemon, garlic and cinnamon marinade on a barbecue if the sun is shining. Serve in flatbreads with yoghurt
Pineapple & pork skewers
- Preparation and cooking time
- Prep:
- Cook: -
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 400g pork fillet
- 4 tbsp light muscovado sugar
- 60ml cider vinegar
- 1 tsp fish sauce
- ½ small pineapplepeeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well)
- 1 green pepperdeseeded and cut into squares (optional)
- 4 spring onionstrimmed and cut into 4 equal lengths
- small bunch corianderchopped (optional)
- cooked riceor pitta, to serve
Nutrition: Per serving
- kcal260
- fat7g
- saturates2g
- carbs26g
- sugars26g
- fibre2g
- protein23g
- salt0.4g
Method
step 1
Cut the pork fillet into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
step 2
Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
step 3
Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
