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Latin-Style Cabbage Salad with Grilled Pork and Pineapple

Categories: Entertaining, On the Grill
Type: Salads

This entrée salad consists of a cabbage salad, a piece of pork, rice, beans, and pineapple for sweetness and texture.

Serves: Serves 4


  • 1 pork tenderloin, about 12-14oz (350-400g), trimmed and cut into 1/2in (2cm) cubes
  • 1 small or 1/2 large ripe pineapple, peeled and cut into 1/2in (2cm) cubes (about 1 cup)
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • 3 tablespoons cumin seeds
  • 1 small head green cabbage, cored and diced large
  • 1 red bell pepper, seeded and diced medium
  • 1 carrot, peeled and diced medium
  • 1/2 cup loosely packed fresh cilantro leaves

The dressing

  • 1 cup pineapple juice or orange juice
  • 3/4 cup extra virgin olive oil
  • Juice of 2 limes (about 1/4 cup)
  • 3 tablespoons minced canned or jarred chipotle peppers in adobo sauce
  • 1 tablespoon minced fresh garlic
  • Kosher salt and freshly cracked black pepper to taste
Latin-Style Cabbage Salad with Grilled Pork and Pineapple photo

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  1. Make the dressing: On the stove top, bring the fruit juice to a boil in a small pan over high heat, then lower the heat and simmer until reduced to a syrupy consistency (25-30 minutes). Remove from the heat and allow to cool to room temperature. Add the olive oil, lime juice, chipotles, garlic, and salt and pepper, mix well, and set aside.
  2. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
  3. Combine the pork and pineapple cubes in a large bowl, add the oil and salt and pepper, and toss to coat. Thread the cubes alternately onto skewers, then put over the coals and grill until the pork is well seared and done to your liking (5-6 minutes per side for medium). To check for doneness, cut into one of the pork cubes; the meat should be just slightly less done than you like it. Set the skewers aside to cool slightly.
  4. Toast the cumin seeds in a dry skillet over the fire (or on the stove top over medium heat), shaking them frequently to prevent burning, until they become fragrant and just a shade darker (3-5 minutes).
  5. Combine the cabbage, red pepper, carrot, and cilantro in a large bowl. Push the pork and pineapple off the skewers into the bowl. Stir the dressing again, add just enough to moisten the salad ingredients (there will probably be some left over), and toss to coat. Sprinkle the toasted cumin seeds over the salad and serve.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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