2kg Pork kasim, sliced
200g Lee Kum Kee Chicken marinade
50g pineapple juice
30g garlic, chopped
2 drops red food coloring (optional)
to taste salt and pepper
200g pineapple chunks
Combine LKK Chicken marinade, pineapple juice, chopped garlic, food color and season mixture with salt and pepper.
Marinate the pork in the mixture overnight.
Skewer the sliced pork and pineapple chunks using a bamboo skewer or barbecue sticks.
Grill the pork until both sides are done. Use the leftover marinade as basting sauce.
Serve and enjoy!
**Lee Kum Kee Big Grill Masters Campaign