SALT LAKE CITY — Smith’s Chef Jeff Jackson joined KSL TV Tuesday to demonstrate how to make Coconut Lime Pork and Pineapple Skewers.
Ingredients
For the Skewers:
1.5-2 lbs. pork tenderloin, cubed
1 pineapple, cubed
14 oz. can full-fat coconut milk
2 tbsp. oil
1 tbsp. garlic, minced
1/3 c. brown sugar
½ bunch cilantro, chopped
1 tbsp. sriracha
1 tbsp. fish sauce
Juice and zest of 1 lime
For the Sauce:
2 tbsp. water
¼ c. brown sugar
2 tbsp. fish sauce
2 tbsp. sriracha
juice and zest of 1 lime
To Serve:
Romaine lettuce leaves
chopped macadamia nuts
Directions
1. Add the pork to a zipper bag with the coconut milk, oil, garlic, brown sugar, cilantro, sriracha, and fish sauce. Mix thoroughly and allow to marinate 1 hour up to overnight.
2. Heat your outdoor grill to medium-high heat. Skewer the pork alternately with the pineapple chunks. Grill for 3-4 minutes per side or until the pork reaches at least 145 degrees internally. Use the leftover marinade to baste the skewers as they cook, being sure to cook the basted portions fully before serving.
3. As the skewers cook make the sauce by mixing its ingredients in a bowl. Serve the skewers atop a romaine leaf and drizzled with the sauce and a sprinkle of macadamia nuts. Eat as a lettuce wrap and enjoy!