Colorful pineapple pork skewers

Cut the meat cubes a little larger than the pineapple cubes so that the meat is always in contact with the grill or the bottom of the pan

© W & B / Meike Bergmann

Ingredients for 4 persons:

100 g rice
1 small pineapple
600 g pork schnitzel
16 small mushrooms
16 pickled dark olives without stones
2 cloves of garlic
1 teaspoon thyme, dried
4 tbsp lemon juice
2 tbsp rapeseed oil
8 medium-sized kebab skewers


Bring 250 ml of salted water to the boil, add the rice and let it swell in a closed saucepan on the hot stove for about 30 minutes without additional heat. Cut the pineapple lengthways into quarters. Separate the hard, inner stalk from it, remove the pulp from the skin and cut into not too small cubes. Dice the meat as well.

Rub the mushrooms with kitchen paper, put them alternately on the skewers with the olives, pineapple and meat cubes. Peel the garlic, press it through a press, mix with the thyme, a little salt, lemon juice and oil. Brush the skewers with it. Cook in a large pan or on the grill for about 10 minutes, turning. Serve two skewers of rice per person.

Preparation time:

about 35 minutes.

Per person approx .:

414 kcal (1732 kJ), 37 g protein, 13 g fat, 37 g carbohydrates, 3 g fiber