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Grilled Pork and Pineapple Skewers with Achiote Sauce

Recipe courtesy of Ingrid Hoffmann

Watch how to make this recipe.

Grilled Pork and Pineapple Skewers with Achiote Sauce

Name: Grilled Pork and Pineapple Skewers with Achiote Sauce
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT5H26M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: Wooden skewers; 3 tablespoons vegetable oil; 1 tablespoon achiote (annatto) seeds; 1/2 cup red wine vinegar; 5 garlic cloves, coarsely chopped; 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 1 pound pork loin, cut into 1-inch cubes; 1 pineapple, peeled, cored, and cut into 1-inch cubes; 1 large red onion, quartered, halved, and cut crosswise; 1 head butter lettuce, such as Bibb or Boston; Lime wedges, for serving

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Level: Easy
Total: 5 hr 26 min

Prep: 45 min
Inactive: 4 hr 30 min
Cook: 11 min

Yield: 4 servings

Level: Easy
Total: 5 hr 26 min

Prep: 45 min
Inactive: 4 hr 30 min
Cook: 11 min

Yield: 4 servings

Ingredients

Wooden skewers

3 tablespoons vegetable oil

1 tablespoon achiote (annatto) seeds

1/2 cup red wine vinegar

5 garlic cloves, coarsely chopped

1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero

2 teaspoons ground cumin

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 pound pork loin, cut into 1-inch cubes

1 pineapple, peeled, cored, and cut into 1-inch cubes

1 large red onion, quartered, halved, and cut crosswise

1 head butter lettuce, such as Bibb or Boston

Lime wedges, for serving

Directions

Watch how to make this recipe.

Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
Heat the oil in a small saucepan over medium-high heat. Add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve into a blender: discard the seeds. Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper. Cover the blender and puree until well combined.
Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or up to overnight.
Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
Remove the pork from the marinade; discard the marinade. Thread the pork onto the skewers alternating with the pineapple and red onions. Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time. Take care not to overcook or the pork will become tough and dry. Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges. Pull the pork off the skewers onto a lettuce leaf and eat like a taco. For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side.

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