How to make it

  • 1. Bring the chiles, pineapple juice and vinegar to a boil in a saucepan.
  • 2. Remove from heat.
  • 3. Allow to soak for 20 minutes.
  • 4. In a blender, purée the chile mixture with the rest of the marinade ingredients. It won't look like a lot, but it will be enough.
  • 5. In a plastic bag, mix the pork and the marinade so that each piece of the pork is coated.
  • 6. Marinate, refrigerated, for 24 hours.
  • 7. Soak about 6 bamboo skewers in water for at least 30 minutes.
  • 8. Preheat the oven to 375°F.
  • 9. Skewer through a piece of onion, a chunk of pineapple and a piece of pork, repeating that pattern to use up all of each by filling up each skewer, ending with a piece of onion (to hold everything onto the skewer better).
  • 10. Heat a large sauté pan over medium-high heat.
  • 11. Add oil.
  • 12. When the oil is heated, add a couple of the filled skewers.
  • 13. Brown on both sides.
  • 14. Repeat with remaining skewers.
  • 15. Transfer the skewers to a foil-lined baking pan.
  • 16. Bake in the oven until the internal temperature of the meat reaches 145°F.
  • 17. Remove from the oven.
  • 18. Let rest for 5 minutes.
  • 19. Remove everything from the skewers.
  • 20. Cut everything up into small dice that can fit onto a taco.
  • 21. Serve with warmed corn tortillas and guacamole.

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