Ingredients

400g pork fillet
4 tbsp light muscovado sugar
60ml cider vinegar
1 tsp fish sauce
½ small pineapple
peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well)
1 green pepper
deseeded and cut into squares (optional)
4 spring onions
trimmed and cut into 4 equal lengths
small bunch coriander
chopped (optional)
cooked rice
or pitta, to serve

Method
step 1
Cut the pork fillet into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.

step 2
Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.

step 3
Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.