Grilled Pork and Pineapple Kabobs
These flavors are a mouth-watering combination, and the pattern of the pork, red peppers, and pineapple on the skewer looks so appetizing that it would be ideal to get your young children involved in building the pattern and/or serve it as part of a snazzy dinner. Scramble recipe tester Nikki Wolf said, “My kids loved that dinner was on a stick. The flavors were fantastic!”
- 20 oz. canned pineapple chunks in 100% juice, drained (save the juice – see Tip), or use 1 fresh pineapple, peeled, cored, and diced
- 1 lb. boneless pork center cut loin or tenderloin cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch chunks
- 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. rice vinegar or rice wine vinegar
- 2 Tbsp. pure maple syrup or use honey
- 2 cloves garlic minced, about 1 tsp.
- 1 Tbsp. fresh ginger peeled and minced
- In a repeating pattern, thread pieces of pineapple, pork, and bell pepper onto about 8 metal skewers. Lay the skewers in a large pan or dish with sides, just large enough to hold them in one layer.
- In a large measuring cup, combine the remaining ingredients, and pour it over the kabobs, turning them to coat. Marinate them, refrigerated, for at least 1 hour and up to 24 hours, turning occasionally.
- Preheat the grill to medium-high heat (about 400 degrees), and oil the grates. (Or, to use your broiler, adjust the oven rack to 5-6 inches from the heat source and preheat the broiler on high for at least five minutes.)
- Remove the kabobs from the marinade, reserving the marinade, and grill (or broil) them for about 5 minutes per side until the meat is browned and cooked through.
- Meanwhile, in a small saucepan, bring the reserved marinade to a boil and simmer it for 2 minutes. Transfer it to a small pitcher or bowl to serve with the kabobs and rice.
Slow Cooker Directions:
- Use wooden skewers, cutting to fit the slow cooker if necessary. Combine the marinade ingredients as directed. Thread the pineapple, pork, and bell pepper onto the skewers, stack them in the slow cooker, and then and then pour on the marinade, turning the kabobs to coat. Cook on low for 8 – 10 hours or on high for 4 - 6 hours. (Use the sauce that remains in the slow cooker for serving with the kabobs and rice.) (You can skip the skewers and just add the ingredients to the slow cooker, if you prefer.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Peel, core, and dice the pineapple if using fresh, cut the pork and the bell pepper and refrigerate the pork, assemble and refrigerate the kabobs, peel the garlic, peel and mince the ginger, make the marinade and marinate the kabobs in the refrigerator. Scramble Flavor Booster: Add ½ tsp. black pepper or 1/4 tsp. cayenne pepper to the marinade. Tip: If using canned pineapple, reserve the pineapple juice to use in a fruit smoothie. (Transfer the juice to a glass or plastic container before storing.) Nutritional Information Per Serving (% based upon daily values): Calories 293, Total Fat: 6g, 9.5%; Saturated Fat: 2g, 6.5%; Cholesterol: 63mg, 21%; Sodium: 789mg, 33%; Total Carbohydrate: 31g, 10%; Dietary Fiber: 2g, 8%; Sugar: 25g; Protein: 27g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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