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Ainsley Harriott served up tasty grilled pineapple-rum pork skewers with pineapple tzatziki and a coconut salad on Ainsley’s Taste Of The Bahamas.<\/p>\n
The ingredients are: 750-800g pork shoulder, trimmed, cut into 2-3cm cubes (or use loin if you prefer) and sea salt & freshly ground black pepper.<\/p>\n
For the Marinade: 3 tbsp pineapple juice, 2 tbsp olive oil, 2 tbsp dark or pineapple rum, 1 tbsp honey, 4 cloves of garlic, minced, 2 tsp Dijon mustard, 2 tsp dried oregano, 2 sprigs of thyme, leaves picked, 1 tsp sweet (unsmoked) paprika, \u00bc -\u00bd tsp cayenne and juice & zest of \u00bd lemon or lime.<\/p>\n
For the Pineapple Tzatziki: \u00bc large cucumber, 220g Greek yoghurt, 1-2 cloves of garlic, minced, 1 tbsp chopped fresh mint or 1 tsp dried mint, plus extra to serve, juice and zest of \u00bd lemon, 1 tbsp quality extra virgin olive oil, 120g fresh peeled pineapple, diced (or use tinned, patted dry), 1 red medium heat chilli, deseeded & finely chopped (optional), sea salt & freshly ground black pepper.<\/p>\n
For the Coconut Green Salad: 1 romaine heart or 2 baby gem lettuce, shredded, 2 spring onions, sliced, handful of coriander or parsley leaves, roughly chopped, small handful of mint leaves, roughly chopped or torn, 2 tbsp extra virgin olive oil, juice & zest of \u00bd lemon or lime, 2 tsp honey, pinch of dried oregano and 4 tbsp coarsely grated fresh coconut or coconut flakes.<\/p>\n