Grilled Spicy Asian Pork Skewers with Pineapple Salsa & Cabbage Slaw

Directions

1. If using wooden skewers, soak 4–6 skewers in water until ready to use.
2. Wash and dry all produce, then prep pineapple by cutting off the skin, quartering, coring, and slicing into thick planks; place on a plate and drizzle with oil, seasoning both sides with salt.
3. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
4. Grill the pineapple planks, turning occasionally, until tender and lightly charred, about 8 minutes; transfer back to the plate.
5. In a medium bowl whisk together mayo, chili-garlic sauce, and a pinch of salt to form a marinade.
6. Pat pork dry and cut into 1-inch cubes; add to the marinade and stir to coat evenly.
7. Thread the pork onto skewers or set the marinated pork pieces on another plate and cook on the grill pan until charred and cooked through, about 8 minutes, turning as needed.
8. Meanwhile, mince shallot and place in a clean bowl; juice a lime into the shallot and whisk in fish sauce, soy sauce, sugar, and extra chili-garlic sauce to make the dressing; set aside.
9. Dice pineapple small and add to the first plate; drizzle with half of the dressing and toss to coat; set aside for the salsa, keeping remaining dressing for the slaw.
10. Trim and shred the napa cabbage, add to the dressing on the set-aside plate, then shave cilantro leaves and roughly chop; toss into the bowl along with roughly chopped cashews to finish the slaw.
11. Divide the pork skewers and the slaw among plates, serve with the pineapple salsa on the side, and enjoy.