800 g pork rashers, cut into 3cm pieces
1 x red capsicum, cut into 3cm pieces
150 g button mushrooms
1 cup pineapple chunks, in syrup,drained, 1/3 cup reserved
12 x metal skewers or bamboo skewers, soaked in water
1/3 cup plum sauce
1.Thread pork, pineapple, mushrooms and capsicum alternatively onto metal skewers or bamboo skewers. Season with salt and pepper.
2.Combine plum sauce and reserved pineapple syrup in a small bowl. Brush skewers with some marinade.
3.reheat a char-grill or barbecue on medium-high. Brush with olive oil to avoid sticking. Cook the skewers, turning and basting with marinade, for 8-10 minutes or until pork is cooked through.
4.Divide watercress among serving plates, top with skewers and drizzle with remaining marinade syrup. Serve with jasmine rice