Description
These Hawaiian-inspired Pineapple Pork Kebabs are a great addition to any BBQ or summer gathering! Filled with sweet pineapple and savory veggies, it’s a perfect balance of flavors and nutrition!
Ingredients
Units
Scale
- 1 cup water
- 1/2 cup lite soy sauce
- 2 teaspoons sesame seed oil
- 1/4 cup brown sugar
- 1/8 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 1/2 lb pork loin
- 1 pineapple
- 1 red bell pepper
- 1 green bell pepper
- 1/2 red onion
- 8–10 skewers
Instructions
- For the marinade, in a medium bowl whisk together the water, soy sauce, sesame seed oil, brown sugar, ginger, and garlic. Set aside.
- Cut the pork into about 1/2 to 1-inch size cubes. Place in the marinade and cover. (Alternatively, you can pour the marinade and pork in a large gallon-size baggie and seal.) Place in the refrigerator overnight or up to 48 hours.
- Cut the top and bottom off the pineapple. Cut the outer layer of the pinepple off. Slice in half and remove the core. Chop into 1/2 inch cubes. Wash and chop the remaining veggies (belle peppers and onion) into 1/2 inch slices.
- Remove the marinade and pork from the fridge. Assemble the pineapple, pork and veggies on the skewers, one at a time. It doesn’t matter in which order you put them on, any order will work. Spoon a little bit of the marinade over each of the kebabs. Discard the remaining marinade.
- Turn the grill on to low-medium heat. Place the kebabs on the grill and allow to cook for about 5-10 minutes. Turn over and cook an additional 5-10 minutes, or until the pork is cooked all the way through and the pineapple has just begun to caramelize. Remove from the heat and serve immediately.