Chili-Rubbed Pork Kebabs with Pineapple Salsa

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons chili powder 
• 1 cup cilantro leaves fresh roughly chopped
• 1  jalapeno seeded finely chopped
• 1.8 teaspoons kosher salt 
• 1 tablespoon juice of lime fresh
• 2 tablespoons olive oil 
• 1 slices pineapple peeled
• 24 ounce pork loin boneless cut into 1-inch cubes

Equipment

• bowl
• grill
• skewers

Directions

1. Heat a grill to medium-high. Grill the pineapple slices for 2 minutes per side.
2. Cut into a small dice, discarding the pieces of core. In a bowl, combine the pineapple, jalapeo, cilantro, lime juice, pepper, 1 tablespoon of the oil, and 3/4 teaspoon of the salt. Set aside.
3. Combine the chili powder and the remaining teaspoon of salt in a large bowl.
4. Add the pork and the remaining tablespoon of oil and toss to coat. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
5. Serve the kebabs alongside the pineapple salsa.Tip: To vary this recipe, substitute mango or papaya for the pineapple.