NZ Pork and pineapple skewers with red cabbage salad

This recipe for NZ Pork and pineapple skewers is the perfect example of why this combination is a classic! Paired with a crunchy red cabbage salad, this fresh, fast dinner is a must-try

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 750 gram NZ Pork scotch fillets, cut into 3cm pieces
  • 1/2 pineapple, cut into 3cm pieces
  • 1 tablespoon olive oil, plus 2 tablespoons extra
  • 4 bamboo skewers, soaked
  • 1/4 large red cabbage, finely shredded
  • 100 gram snow peas, trimmed, thinly sliced
  • 1 carrot, thinly sliced (see recipe tip)
  • 1/3 bunch coriander, leaves roughly chopped
  • 1 tablespoon rice wine vinegar
  • lime wedges to serve


  • 1
    In a large bowl, toss NZ Pork and pineapple with oil, then season. Thread onto skewers and set aside.
  • 2
    In a large bowl, combine cabbage, snow peas, carrot and coriander.
  • 3
    In a screw-top jar, shake extra olive oil with rice wine vinegar until thick and combined. Toss through cabbage salad, then season.
  • 4
    Preheat a barbecue or char-grill pan on high. Cook skewers for 8-10 minutes, turning, until cooked through. Serve with salad and lime wedges.


  • Use a julienne peeler to thinly slice carrots.