PORK AND PINEAPPLE SATAY This variation on the classic Thai satay has added pineapple, but keeps the traditional coconut and peanut sauce. 1 1/4 pound pork fillet 1 small onion, chopped 1 garlic clove, chopped 4 tablespoons soy sauce Finely grated rind of 1/2 lemon 1 teaspoon ground cumin 1 teaspoon ground cilantro 1 teaspoon ground turmeric 1 teaspoon dark brown sugar 1 8-ounce can pineapple chunks in juice, or 1 small fresh pineapple, peeled and diced Salt and freshly ground black pepper FOR THE SATAY SAUCE 3/4 cup coconut milk 6 tablespoons crunchy peanut butter 1 garlic clove, crushed 2 teaspoons soy sauce 1 teaspoon dark brown sugar

Using a sharp kitchen knife, trim any fat from the pork fillet and cut it into 1-inch cubes. Place the meat in a large mixing bowl and set aside.

Place the onion, garlic, soy sauce, lemon rind, spices and sugar in a blender or food processor. Add two pieces of pineapple and process until the mixture is almost smooth.

Add to the pork, tossing well to coat evenly. Thread pork onto bamboo skewers (soak skewers in water first), with the remaining pineapple pieces.

To make the sauce, pour the coconut milk into a small saucepan and stir in the peanut butter. Stir in the remaining sauce ingredients and heat gently on the grill, stirring, until smooth and hot. Cover and keep warm on the edge of the grill.

Cook the pork and pineapple skewers on a medium-hot grill for 10-12 minutes, turning occasionally, until golden brown and thoroughly cooked. Serve with the satay sauce.

Serves 4.

COOK'S TIP: You can use creamed coconut, a solid available in blocks at Asian markets, to make the coconut milk. Dissolve a 2-ounce piece in 2/3 cup boiling water and use as above.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]