Sticky pork, charred pineapple and match day fire flavour

MAKE THE GLAZE

Combine the pineapple juice, brown sugar, soy sauce, apple cider vinegar, smoked paprika, chilli flakes and garlic in a small pan. Place over a gentle heat and simmer for 5–10 minutes until slightly thickened and glossy. Set aside.

PREPARE THE SLAW

In a bowl, combine the cabbage, red onion and coriander. Add the mayonnaise and mix until lightly coated. Set aside until ready to serve.

BUILD THE SKEWERS

Cut each sausage into large chunks and thread onto skewers, alternating with pieces of pineapple. Lightly brush with olive oil.

COOK OVER FIRE

Place the skewers over the Kadai and cook over a medium heat, turning regularly. As the sausage begins to colour and the pineapple starts to char, brush generously with the pineapple BBQ glaze.Continue cooking until:

• The sausages are cooked through
• The glaze is sticky and caramelised
• The pineapple is lightly blackened around the edges

ASSEMBLE

Warm the buns lightly over the fire.Slide the sausage and pineapple directly from the skewers into the buns. Top with the cabbage slaw and finish with finely sliced pickled jalapeños.

SERVE

Serve immediately while hot and smoky from the fire, with extra glaze on the side if desired.