Name: Pork Kebabs with Pineapple
Yield: Serves 4
Ingredients: 8 pieces of canned pineapple soaked in white rum; 1½ lb (700 g) fillet of pork, cut in slices 1 in (2.5 cm) thick; 8 cocktail sausages; 8 prunes soaked in red wine for 3-4 hours; 3 tablespoons oil; 1 teaspoon prepared mustard; 1 teaspoon paprika; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

1½ lb (700 g) fillet of pork, cut in slices 1 in (2.5 cm) thick
8 cocktail sausages

Method

Thread the pork, sausages, pineapple and prunes onto 4 skewers.

Mix the oil, mustard, salt and paprika to a paste and paint it over the kebabs. Grill the kebabs for 15 minutes, with a drip tray containing the rest of the basting paste underneath. Turn the kebabs several times and baste with the mixture from the drip tray.

Serve the kebabs with the marinade and the juices from th