- Place the Multix freezer bags one inside the other, add the diced pork, cubed pineapple and all the marinade ingredients. Remove as much air as possible, seal the bags and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight, massaging the marinade into the meat now and again to allow the enzymes in the pineapple to tenderise the meat.
- Just before you’re ready to cook, preheat a barbecue flat plate or large frying pan to medium high. Thread the meat and pineapple on to 10 pre soaked skewers, reserve the marinade juices.
- Line the frying pan or solid barbecue plate with Multix Bake paper (to keep it clean) and then place the skewers on top. Cook turning often and brushing with the marinade occasionally for 8-10 minutes or until cooked through and slightly caramelized. Remove from the heat and wrap in Multix Alfoil. Rest in a warm place for about 8-10 minutes before serving. Serve with steamed rice and Asian vegetables.
Tip: Use Multix Bake to line the cooking surface when ever you fry or barbecue food with a sticky sweet sauce sauce or marinade. It won’t change the way the food cooks and will make cleaning up so much easier.