If you like heat, you’ll love these pork kabobs, which are soaked in a jerk-style marinade and grilled with chunks of fresh pineapple. If you can’t find Scotch bonnet peppers, or if you want to tone down the heat, substitute jalapeno or hot banana peppers.

To avoid additives and preservatives in this recipe, which is from Canadian Living’s The Barbecue Collection, be sure to use fresh lime and orange juice. I served these kabobs with steamed rice and grilled zucchini.

Ingredients:

2 or 3 Scotch bonnet peppers, halved and seeded

4 cloves garlic, smashed

1/3 cup chopped onion

2 tbsp each lime juice and orange juice

1 tbsp tomato paste

2 tsp chopped fresh ginger

¾ tsp ground cumin

¾ tsp dried oregano, crumbled

¾ tsp salt

½ tsp ground allspice

¼ tsp black pepper

1 ¼ lb pork loin or shoulder, cut into 1-inch pieces

3 cups fresh pineapple, cubed

1 tbsp vegetable oil

Fresh coriander sprigs

Lime wedges

Preparation:

In blender or food processor, purée together hot peppers, garlic, onion, lime and orange juices, tomato paste and ginger; transfer to bowl. Stir in cumin, oregano, ½ tsp of the salt, allspice and pepper; toss with pork until coated. Marinate, refrigerated, for at least 3 or up to 8 hours.

Toss pineapple with remaining salt. Reserving any remaining marinade, alternatively thread pork and pineapple onto skewers. Stir oil into marinade; brush over skewers. Grill over medium-high heat, turning once, until just a hint of pink remains inside for loin or until no longer pink inside for fattier shoulder, 12-15 minutes. Garnish with coriander; service with lime wedges. Makes 4-6 main-course servings.

From Canadian Living’s The Barbecue Collection