Grilled Pork with Pineapple Salsa


  • 22 bamboo skewers
  • 1 pound boneless pork loin, cut into 3/4-inch cubes
  • 2 tablespoons Bella Oliva Cilantro and Roasted Onion EVOO
  • 4 tablespoons Bella Oliva Golden Pineapple White Balsamic Vinegar
  • 2 garlic cloves, minced
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 1/2 cups finely chopped fresh pineapple
  • 1/2 red onion, finely chopped
  • 1/2 large red bell pepper, finely chopped
  • 6 fresh mint leaves, minced
  • 2 teaspoons minced fresh cilantro


Marinate the pork: In a large bowl, stir together the pork, Cilantro and Roasted Onion EVOO, Golden Pineapple White Balsamic and garlic. Season generously with salt and pepper and toss to combine. Marinate for two hours.

Place the bamboo skewers in water and soak for 20 minutes.

Prepare a medium fire in a grill. Alternatively, preheat a broiler.

Pineapple salsa: In a medium sized bowl, stir together the pineapple, onion, bell pepper, mint, cilantro and the 1/4 teaspoon salt. Set aside.

Cook the pork: Thread three cubes of pork onto each skewer, pushing them snugly together. Place the skewers on the grill rack and cook, turning the skewers halfway through the cooking time, until the pork is firm and just lightly browned, about six minutes total. Alternatively, arrange the skewers on a broiler pan and broil, turning them halfway through the cooking time, about six minutes. Transfer the skewers to a platter and serve the salsa alongside.

Makes about 22 skewers.

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