Chipotle Pork Pineapple Kebabs Food

SOY-GLAZED PORK AND PINEAPPLE SKEWERS

Steps:

• If using wooden skewers, soak them in water at least 30 minutes before cooking.
• Using a serrated knife, trim the pineapple and cut off the skin. Cut into 1 1/2-inch-thick rounds and then cut into chunks around the core; discard the core.
• Cut the onion in half vertically and then separate the onion into 2-to-3-layer portions. Cut the portions into 1 1/2-inch pieces.
• Preheat a grill or large grill pan over medium-high heat. Thread the pork, pineapple and red onion onto the skewers. Brush with oil and sprinkle with salt. Grill the skewers until lightly charred on the bottom, about 3 minutes.
• Meanwhile, in a small bowl, whisk together the soy sauce with the vinegar, agave nectar and sesame oil.
• Flip the skewers and brush with some of the soy mixture. Continue to grill, flipping every 2 minutes and brushing with the soy mixture, until lightly charred all over and the pork is just cooked, 6 to 8 minutes longer. Transfer to a platter, sprinkle with toasted sesame seeds and serve.

CHIPOTLE-PINEAPPLE PORK SKEWERS

Steps:

• Heat grill to medium-high heat.
• Mix first 3 ingredients until blended.
• Thread remaining ingredients alternately onto 4 skewers.
• Grill skewers 12 to 15 min. or until meat is done (145ºF), turning and brushing occasionally with pineapple sauce mixture.
• Remove skewers from grill. Let stand 3 min. before serving.

PINEAPPLE PORK SKEWERS

Steps:

• Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
• Thread 6 wooden skewers with alternating pieces of pineapple and pork.
• Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.

PORK AND PINEAPPLE KEBABS

Steps:

• In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified.
• Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
• In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
• Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer.
• Brush the kebabs with some of the reserved marinade and grill, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy.
• Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more.

PORK KEBABS WITH PINEAPPLE

Steps:

• Combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl.
• Add pork, tossing to coat.
• Marinade for 30 minutes or up to 4 hours.
• Toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper.
• Thread red pepper, then onion, then pineapple, then pork onto 8 skewers. Repeat until all pieces are used up.
• Brush with remaining marinade.
• Grill kebabs over high heat, turning until pork is well browned and cooked through, about 10 minutes.

PINEAPPLE PORK KABOBS

Steps:

• Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

CHIPOTLE PORK & PINEAPPLE KEBABS

Steps:

• Cut pork into bite-sized chunks for threading onto skewers.
• in a bowl just large enough to hold the pork, finely grate peel of lime and orange into bowl. Then squeeze the lime juice (about 2 tbsp.) and the orange juice (about 1/4 cup) into the bowl. Add oil, garlic, chipotle and oregano. Whisk to combine. Add pork and stir to coat. Refrigerate, covered at least 4 hours or overnight, turning occasionally.
• Oil the grill and preheat barbeque to medium-high. Thread pork onto skewers randomly with the pineapple. Sprinkle with salt. Grill, brushing with marinade and turning frequently until cooked through, 7 to 10 minutes. Adjust heat as needed.
• Remove the skewers to a platter and sprinkle with mint.