Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

Ingredients

• 1 pineapple, peeled and cored, cut crosswise into 1/2-inch-thick slices
• 1 jalapeño, seeded and finely chopped
• 1 cup roughly chopped fresh cilantro leaves
• Juice of one large lime
• 1/4 teaspoon freshly ground black pepper
• 3 tbsp. olive oil, divided
• 1 3/4 tsp. salt, divided
• 2 tbsp. chili powder
• 1 tsp. cumin
• ½ tsp. garlic powder
• 2 lbs. thick cut boneless pork chops cut into 1 inch cubes
• 6-8 wooden skewers, soaked in water

Instructions

• Heat your grill to medium-high.
• Grill the pineapple slices for 3-4 minutes per side. You want some nice grill marks on the pineapple. Cut into a jalpaneo, cilantro, lime juice, pepper, 1 tbsp. olive oil and ¾ tsp. of salt. Stir to combine and set aside.
• In a large bowl, combine 2 tbsp. olive oil, chili powder, cumin, garlic powder and 1 tsp. salt. f Add the pork and toss to combine, making sure all the meat is covered in the mixture. Let sit for 30 minutes.
• Thread the pork onto the skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
• Serve the kebabs alongside the pineapple salsa.

Notes