Ingredients

• 2 tbsp sunflower oil
• 2 tbsp lime juice
• 2 garlic cloves
• crushed
• 1 red chilli
• deseeded and finely chopped
• 300g/10½oz pork fillet
• cubed
• 200g/7oz Thai fragrant rice
• 6 spring onions
• thinly sliced
• 200g/7oz pineapple
• peeled and diced
• ½ red onion
• cut into wedges
• 1 lime
• cut into wedges
• ready-made sweet chilli sauce
• to serve
• salt and freshly ground black pepper

Directions

• Soak 8 wooden skewers in warm water.
• Mix together the oil
• lime juice
• garlic
• chilli 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 spring onions and pineapple.
• Preheat the grill to a hot setting.
• Thread the pork on to the skewers
• alternating it with onion and 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.
• Place the skewers and rice on a plate with the sweet chilli sauce and serve.