Ingredients
- 2 duBreton Chipotle & Lime Pork Boneless Loin Filets, cut into large cubes
- 18-24 cubes of fresh pineapple
- 1 yellow or red onion, cubed
- 2 bell peppers of choice, cubed
- 1 zucchini, sliced
- About ¼ eggplant, cubed
- 1 container of white mushrooms
- 180 mL (¾ c.) of couscous
Pineapple-lime vinaigrette:
- 250 mL (1 c.) of fresh pineapple pieces
- 5 mL (1 tsp.) of lime zest
- 30 mL (2 tbsp.) of lime juice
- 30 mL (2 tbsp.) of cold water
- 30 mL (2 tbsp.) of canola oil
- Salt and fresh ground pepper
Preparations
- Preheat oven to 500°F (260°C).
- Make brochettes alternating the cubes of pork and pineapple, and then make brochettes of the mixed vegetables.
- Place the brochettes on a baking sheet lined with parchment paper and bake for 15 minutes.
- Meanwhile, bring 310 mL (1¼ c.) of salted water to a boil. Remove from heat, add the couscous, stir and cover. Let stand for 5 minutes.
- Using a mixer or immersion blender, purée the vinaigrette ingredients into a coulis and season to taste.
- Serve the brochettes on the couscous garnished with pineapple-lime vinaigrette.
Cooking on barbecue:
- Preheat barbecue to medium-high heat.
- Cook the brochettes for 8 to 10 minutes, turning several times.
