• 2 duBreton Chipotle & Lime Pork Boneless Loin Filets, cut into large cubes
• 18-24 cubes of fresh pineapple
• 1 yellow or red onion, cubed
• 2 bell peppers of choice, cubed
• 1 zucchini, sliced
• About ¼ eggplant, cubed
• 1 container of white mushrooms
• 180 mL (¾ c.) of couscous

Pineapple-lime vinaigrette:

• 250 mL (1 c.) of fresh pineapple pieces
• 5 mL (1 tsp.) of lime zest
• 30 mL (2 tbsp.) of lime juice
• 30 mL (2 tbsp.) of cold water
• 30 mL (2 tbsp.) of canola oil
• Salt and fresh ground pepper

1. Preheat oven to 500°F (260°C).
2. Make brochettes alternating the cubes of pork and pineapple, and then make brochettes of the mixed vegetables.
3. Place the brochettes on a baking sheet lined with parchment paper and bake for 15 minutes.
4. Meanwhile, bring 310 mL (1¼ c.) of salted water to a boil. Remove from heat, add the couscous, stir and cover. Let stand for 5 minutes.
5. Using a mixer or immersion blender, purée the vinaigrette ingredients into a coulis and season to taste.
6. Serve the brochettes on the couscous garnished with pineapple-lime vinaigrette.

Cooking on barbecue:

1. Preheat barbecue to medium-high heat.
2. Cook the brochettes for 8 to 10 minutes, turning several times.