Hawaiian Pork Skewers with A Sag Aloo side

Hawaiian Skewers

After doing the weekly shop, I spotted a bargain in a Pork Fillet. It is a great piece of meat to start with and I’m often surprised at it’s price. I wanted to do something different with it. I spotted an idea for a barbecue item, but in the middle of January we grilled it instead.

Hawaiian Pork Skewers Recipe

Pork Fillet
Fresh Pineapple (chunked)
1/2 Red Chilli de-seeded and finely chopped
2 tsp cinnamon
Sweet Chilli Sauce

1. Place the pineapple chunks into a large bowl with the chopped up chilli and Cinnamon and mix to coat the Pineapple.
2. Chop the Pork up into small chunks
3. Alternated them on a skewer
4. Brush with Olive oil
5. Grill for around 8 minutes, until the pork is cooked.
6. Serve with Chilli Sauce


Sag Aloo Recipe

2 Tbsp Oil
1 Tbsp mustard Seeds
500g peeled and cubed potatoes
1/2 tsp turmeric
1/2 Red Chilli de-seeded and finely chopped
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1 pint of Vegetable stock
A handful of fresh coriander leaves
A small bag of fresh spinach

1. Heat oil in a pan and add the mustard seeds. Place a lid on the pan and allow the seeds to POP.
2. Add the Potatoes, spices and stock. Give a gentle stir and replace the lid.
3. Cook for 10 minutes, stirring occasionally
4. Add the Spinach and cook for a further 5 minutes or until the potatoes are tender.


The Pineapple and Pork (HuuuuHH… Pineapple Pork), is a surprising combination with a chilli kick. It was a refreshing mix. We had a bit of chilli pineapple left over, which I just grilled and ate by itself.

The Sag Aloo, wasn’t as spicy as I had hoped for so maybe a dash of chilli powder may pep it up a little. It was however a very easy addition to the meal. The Potato water thickens up into a sauce texture. Keep an eye on it though as you don;t want it to boil dry. You may need to top up with a little water.

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