Chili-Rubbed Pork Kebabs With Pineapple Salsa

• 1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
• 1 jalapeno, seeded and finely chopped
• 1 cup roughly chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 3/4 teaspoons kosher salt
• 3 tablespoons chili powder
• 4 6-ounce boneless pork loin chops, cut into 1-inch cubes

1. Heat a grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core. In a bowl, combine the pineapple, jalapeno, cilantro, lime juice, pepper, 1 tablespoon of the oil, and 3/4 teaspoon of the salt. Set aside. Combine the chili powder and the remaining teaspoon of salt in a large bowl. 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. Serve the kebabs alongside the pineapple salsa.
2. To vary this recipe, substitute mango or papaya for the pineapple.

pineapple, cilantro, lime juice, freshly ground black pepper, olive oil, kosher salt, chili powder, pork loin chops

Taken from www.myrecipes.com/recipe/chili-rubbed-pork-kebabs-with-pineapple-salsa (may not work)