Pork and pineapple brochettes

Preparation time 10 minutes

Total time: 27 minutes

Ingredients

½ ripe pineapple, core removed
1 Nagano pork tenderloin, approximately 400 g (14 oz.), cut in 12 small medallions
30 mL (2 tbsp.) Compliments Soya Sauce, 30% Less Salt
15 mL (1 tbsp.) Sensations by Compliments Ginger Seasoning Paste
4 Compliments 10" Bamboo Paddle Skewers
½ small red onion, quartered and separated into pieces
4 slices Compliments Fully Cooked Bacon - 50% Less Salt, each cut in thirds
To taste, salt and pepper

Preheat barbecue to medium.
Cut half the pineapple into 12 cubes. Coarsely chop the remaining pineapple and then purée it in a food processor or blender. Combine the pork with the puréed pineapple, soya sauce, and ginger seasoning paste in a bowl. Using your hands, coat the pork with this mixture.
Thread the pork onto bamboo skewers alternating with the pineapple cubes, onion, and bacon, making 4 skewers.
Season skewers with salt and pepper and grill with lid closed, turning every 4 to 5 minutes, until pork is cooked through, 15 to 17 minutes in total.

Tip
Soak the bamboo skewers in water for 30 minutes before making the brochettes.