Either serve with rice or as part of a barbecue selection.

Ingredients - makes 6-8 kebabs

600g diced pork
1 small pineapple, peeled, cored & cubed
2 green peppers
marinade:
1 green chilli, thinly sliced
3 tbsp olive oil
2 tbsp soy sauce
1 tsp honey
1 tsp Chinese 5 spice mix
salt, pepper

Method

1 Presoak about 8-10 bamboo kebab sticks to be on the safe side.
Mix together all the marinade ingredients in a large bowl, making sure that the honey is incorporated well. Trim the pepper, remove seeds and cut into 2cm square pieces and add this to the marinade together with the diced pork and pineapple cubes. Turn all to coat, cover and refrigerate for at least a couple of hours.

2 Thread alternating pieces of pork, pepper and pineapple onto the skewers, don’t overcrowd as the pork needs to cook completely. Grill for 10 - 15 minutes under the grill or on the barbecue until cooked and charring just a little at the edges. Serve with rice and wedges of lime.