Chipotle pork and pineapple skewers

Method

1. Halve the pork tenderloins lengthways, then cut into thin slices widthways. Add 120g of the pineapple (see Before You Start) to a blender with the garlic, onion, chipotle paste, cumin, oregano, clove, veg oil and a pinch of salt. Whizz until smooth and pour over the pork. Stir to coat, then marinate for at least 4 hours (ideally overnight) in the fridge.
2. Core and cube the rest of the pineapple – you want the cubes to be the same width as the pork slices so they sit flush on the skewers and cook evenly. For each skewer, thread on a cube of pineapple, followed by about 5 slices of pork. Repeat until you get to the end of the skewer, then finish with a lime wedge.
3. Cook on a hot barbecue, turning regularly until nicely charred and cooked through – about 10 minutes. Serve immediately, sprinkled with Tajin, alongside tortillas, salsa and/or hot sauce.
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