2 tbsp sunflower oil

2 tbsp lime juice

1 red chili, deseeded and finely chopped

300g/10½oz pork fillet, cubed

200g/7oz Thai fragrant rice

2 scallions, thinly sliced green end only

200g/7oz pineapple, peeled and diced

1 lime, cut into wedges

sweet chili sauce, to serve - click here for recipe

salt and freshly ground black pepper


Soak 8 wooden skewers in warm water. Mix together the oil, lime juice, chili with a pinch of salt and pepper in a bowl, add the pork and stir to coat. Cover and refrigerate for at least 1 hour.

Meanwhile, cook the rice in lightly salted boiling water for 12-15 minutes, until soft. Drain and stir through the scallions and pineapple. Preheat the grill to a hot setting.

Thread the pork on to the skewers, alternating it with lime wedges, and cook under the grill for about 10 minutes, turning frequently and basting with the remaining marinade, until the pork is cooked through.

Take the pork off the skewers if preferred and pile on top off the rice on a plate with the sweet chili sauce and serve.

Recipe adapted from: Good Food

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