1. Trim pork of excess fat and remove any “silver skin” then cut into 2 cm cubes.
2. Combine marinade ingredients and blend together with pork and pineapple in a large bowl.
3. Cover and refrigerate for 20 minutes minimum or up to 2 hours
4. Assemble the skewers by threading on meat and pineapple alternatively

Cook on a pre-heated (medium) grill for 20 minutes until juices run clear or place on a parchment lines baking tray and cook in a preheated 350 °F oven for 20 minutes

** Important note: this recipe calls for canned pineapple, not fresh. Pineapple contains an enzyme called Bromelain that is a natural tenderizer. In testing we found that the fresh pineapple “over-tenderized” the meat (even after a short contact time), leaving a pasty, unappetizing texture. The enzyme is heat sensitive so that cooked, canned pineapple delivers moisture and great flavor without the strange texture.