Summer is the perfect excuse to shake up your grilling game—especially with Father’s Day on the horizon. Sure, classics like steaks, burgers, and dogs always hit the spot, but trying something fresh keeps those warm‑weather cookouts exciting. If you want to serve up big flavor for Dad (or any grill lover), fire up the flames for these Grilled Pork and Mango Kebabs With Chili Sauce—a sweet‑heat combo made for sunny afternoons and backyard celebrations.

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Grilled Pork and Mango Kebabs With Chili Sauce

Makes 4 Servings

For the chili sauce:

• 1/2 cup rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon caster sugar
• 2 red chilies, sliced

For the kebabs:

• 2 tablespoons of whole grain mustard
• 1 cup of pineapple juice
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black peppercorns
• 11/4 pound pork tenderloin, trimmed of silver skin and cut into chunks
• 1 large ripe mango
• Olive oil, for brushing
• 1 handful of small mint leaves

For the chili sauce: Whisk together all the ingredients for the chili sauce in a small saucepan. Warm over a low heat, stirring until the sugar and salt have dissolved. Set aside until needed.

For the kebabs: Preheat a grill to a moderately hot temperature.

Stir together the mustard, pineapple juice, lime juice, salt, and pepper in a large mixing bowl. Add the pork, stir well to coat, and set aside until the grill is preheated.

In the meantime, halve and pit the mango. Cut away the skin before cutting the flesh into cubes.

Thread the pork onto the skewers, alternating with the mango flesh. Brush the grates of the grill with some olive oil.

Lay the kebabs onto the grill and leave them to cook, turning occasionally, until the pork and mango are lightly charred all over, for about 8 to 10 minutes.

Remove from the grill to a plate to rest for 5 minutes, covered loosely with aluminum foil.

Scatter with mint leaves and serve with the chili sauce on the side.

Recipe courtesy of Lines+Angles