I was happy to wrap up my #MiniMarch month on Instagram–I shamelessly took pictures of Poppy all month and got lots of love from other #Miniacs 😉 But the rains are here now and that means things are about to get borrrring.
Thank God for food!
- 1 oz of packaged achiote paste (we get ours from a Mexican grocery store)
- 2 canned chipotle chiles en adobo, plus 3 T of the canning sauce
- 2 T extra virgin olive oil
- 2 T water
- 1 1/2 pounds thin-sliced pork shoulder, cut into 1/2-inch-thick slices
- 1 medium red onion, sliced into 1 inch chunks
- 1 large red pepper, sliced into 1 inch chunks
- 1/2 a medium pineapple, sliced 1 inch chunks
Head outside and heat up the grill. Now, gather the cut fruits and veggies and ready the skewers. If cutting up a pineapple seems a bit daunting I highly suggest checking out this how-to video. Carefully load up the skewers to your liking. One thing that I love about this recipe is its incredible flexibility. Can’t find any red pepper at the store? Go with another color or up the heat a bit and go with smaller cuts of a spicier pepper. Don’t like onion? Try this recipe with some sliced zucchini instead! No ripe pineapple? Well, I might be out of luck in my case, as that’s usually the whole reason I want to make these in the first place! I love a good pineapple.
Ok, looks like we’re ready to grill.
Bring whatever leftover marinade to the grill along with the skewers and brush it on as you put them on the heat. Feel free to spread the marinade liberally on both sides as you cook. About 4-5 minutes per side on a hot grill should do it.
This recipe is fabulous for a dinner party or a cook out as prep is simple and the result will feed many! In the pictured case we doubled the recipe–with the ingredients given above you will serve 4 easily. The versatility of this recipe doesn’t stop at the fruits and veggies used either–you can also switch up the meat! You might have noticed that it is way too nice out for these pictures to have been taken this week. That’s because we actually did this recipe for the first time last summer at my in-law’s. We made the recipe again this week with NY Strip instead of pork and I fell in love all over again!