Key West Pork And Pineapple Casserole Food

KEY WEST PORK AND PINEAPPLE CASSEROLE

Steps:

• In a large bowl, combine pork slices, scallions, 2 tablespoons oil, lime juice, Worcestershire sauce, ginger, sage, allspice, and red pepper flakes; toss well.
• Cover with plastic wrap; marinate at room temperature for 30 minutes.
• Pick pork out of marinade, reserving marinade; pat pork dry with paper towels.
• Preheat oven to 350°; grease a shallow 2 ½ quart casserole.
• In a skillet, heat remaining ¼ cup oil over medium heat; add in pork; brown on both sides; transfer pork to a plate.
• Add onion and bell pepper to skillet; season with salt and pepper; cook/stir until softened; remove pan from heat.
• Arrange pork slices in prepared casserole.
• Layer half the sauteed vegetables over the pork; top with half the pineapple chunks; repeat layers.
• Pour pineapple juice and reserved marinade over the top; cover and bake about 50 minutes, until the pork is tender.
• May serve over hot cooked rice.

PINEAPPLE HONEY GRILLED KEY WEST SHRIMP

Steps:

• Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish.
• In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking.
• Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour.
• Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning.