with Mango & Corn Salsa
I love Mexican inspired dishes. What’s not to love? It’s a feast of colour, flavour, texture and so much more. When I spotted the delicious mangoes that are in season at the moment, I just had to make this Mango Salsa. It’s perfect served just with some crunchy corn chips. But since I wanted to include it in a full meal, I made some super simple Spicy Pork & Pineapple skewers to serve along side this yummy salsa.
This Mango Salsa with spicy Pork & Pineapple skewers is the perfect simple summer family or entertaining meal. Or braai meal as we would call it here. But if you’re not a meat eater, you can bulk up the salsa with some black beans and avocado to turn it from a side into a delicious filling and nutritious dish.
Besides marinading the skewers, the rest of the prep and cook time for this dish took less than 20 minutes. So it definitely is a quick meal. You can of course use pre-made skewers/sosaties if you wish. And you don’t need to use pork either. This works well with beef, chicken and even fish.
I love the combination of the pork and the pineapple. The skewers don’t need much time to marinate for very long. But you could prep these ahead of time if you prefer. It’s also easy to adjust the spice level in the dish depending on your heat tolerance.
If you love Mexican inspired dishes too, check out my easy Bean Chili or my Taco Bowls recipes.
Spicy Pork and Pineapple Skewers with Mango & Corn Salsa
Ingredients
Spicy Pork and Pineapple Skewers
- 400 grams Pork Fillet Cubed
- 180 grams Fresh Pineapple Cubed
- 3 tbsp Olive Oil
- Salt and Pepper to taste
- 3 tbsp Lemon Juice
- 250 ml Habanero & Pineapple Salsa* or any other chilli sauce of your choice
Mango & Corn Salsa
- 250 grams Baby Tomatoes (you can use any size or variety of tomatoes) Chopped
- Salt and Pepper to taste
- 1 Red Onion Finely Chopped
- 1 Green pepper Deseeded and finely chopped
- 1 Jalapeno chilli (red or green)* Deseeded and finely chopped
- 2 Large Mangoes Cubed
- 100 – 200 grams Corn Kernels Fresh cooked, or from a can
- 2 Tbsp Fresh Coriander or Parsley Finely chopped
- 1 Tbsp Lemon Juice
Instructions
Spicy Pork & Pineapple Skewers
- Cube the pork and pineapple to similar sizes, approx. 2cm in size. Place the cubes onto skewers, alternating the pork and pineapple
- Add the olive oil to a dish, then place the skewers in the dish. Season the meat with salt and pepper on all sides, then squeeze or pour over the lemon juice
- As an optional extra I added some leftover red onion to the dish for flavour, but this is not necessary
- Pour the chilli sauce over the meat, rotate the skewers so that they're evenly covered with the sauce, then cover the dish with a lid, tea towel or plastic wrap and leave to marinate for at least 1 – 2 hours
- Tip: If the chilli sauce you are using is super hot/spicy and you would like to reduce the heat a bit, add additional olive oil to the marinade
- The skewers can be cooked on the braai/bbq or on a griddle pan. Heat the pan, brush with a little oil then cook the skewers around 2 minutes a side (roughly 10 minutes in all). If using pork, make sure that it is cooked through, but do not overcook. This marinade, including the lemon juice, makes the meat extremely tender and it could fall off the skewers so take care when turning/rotating
- Serve with some finely chopped coriander or parsley and some sour cream if you wish
Mango Salsa
- Prep the ingredients. If using baby tomatoes, just quarter or halve them. If using large tomatoes, chop into around 1cm pieces. Attempt to remove as much of the seeds/juice from the tomatoes as they release while chopping. Everything else should be chopped fine. The mange can be cut into around 1 cm pieces
- Add the chopped tomatoes to a bowl and season with salt and pepper. Add all the other chopped ingredients, followed by the lemon juice, mix and taste to see if it needs more seasoning
- Serve chilled with your favourite corn chips
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