Pineapple & pork skewers

• pork fillet↗400g g
• light muscovado sugar↗4 tbsp tbsp
• cider vinegar↗60ml ml
• fish sauce↗1 tsp tsp
• pineapple↗½ small

  peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well)

• green pepper↗1

  deseeded and cut into squares (optional)

• spring onions↗4

  trimmed and cut into 4 equal lengths

• coriandersmall bunch

  chopped (optional)

• cooked rice↗

  or pitta, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.