Serves: 6

Ingredients

• 1 ½ – 2 pounds pork tenderloin, cut into 1 ½ inch cubes
• 1 fresh pineapple, cut into 1 ½ inch cubes
• 1 red bell pepper, sliced into 1 ½ inch chunks
• 1 green bell pepper, sliced into 1 ½  inch chunks
• 1 large red onion, sliced into 1 ½ inch chunks
• 5 tbsp olive oil

Marinade

• 4 dried Chipotle chillies
• 1 onion, peeled and halved
• 1 tbsp brown sugar
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 ½ tsp coarse salt
• 2 tbsp Chipotle paste
• ⅓ cup orange juice
• ⅓ cup canned pineapple juice
• 3 tbsp apple cider vinegar
• 4 garlic cloves, peeled

Prep Time: 30 minutes

Cook Time: 15 minutes

Instructions

1. Pierce the dried Chipotle chillies and simmer them in water for 3-5 minutes until softened. Alternatively, soak them in boiling water for about 30 minutes.
2. Drain the chillies and remove the stalk and seeds. Add the softened chillies to a blender along with the rest of the marinade ingredients except the oil, and blend until smooth.
3. Add the pork to a shallow dish or freezer bag and add 1 cup of the marinade and the 3 tablespoons of olive oil. Stir to combine and leave to marinate in the refrigerator for at least 2 hours.
4. Add the pineapple, bell peppers and onions to a separate bowl. Add the remaining marinade and 2 tablespoons of olive oil. Stir to combine and refrigerate. You can prepare the vegetables at any point – they don’t have to marinate.
5. To cook, skewer the pork pieces alternating with the pineapple, peppers and onions. Make sure to place the pineapple chunks above the pork pieces so the juices from the pineapple tenderise the meat as it cooks.
6. Once the meat and vegetables have been skewered, finish with a foil-wrapped potato to avoid the food slipping down.
7. Lower the skewers into the Doori and cook for approximately 15 minutes, or until the pork is cooked through and it has a nice, charred look.
8. Serve with corn tortillas, avocado salsa and coriander.