PORK AND PINEAPPLE KEBABS
A different twist on the traditional pork and fruit combination. I like to serve this with rice. Cooking time includes marinating time.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 826.9, Fat 48.9, SaturatedFat 13.8, Cholesterol 120.9, Sodium 1037.8, Carbohydrate 70.4, Fiber 6.6, Sugar 54.7, Protein 31.6
PORK KEBABS WITH PINEAPPLE
Sweet and sour pork on a stick, Yummy. You won't want to eat this too fast, your mouth will be upset when they are all gone. :)
Provided by 2Bleu
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE
Provided by Sunny Anderson
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
- After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
- Heat a grill or grill pan to medium-high heat.
- Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
- Preheat the oven to 350 degrees F.
- Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
- Add the almonds and scallions, fluff with a fork and serve warm.
KEBABS WITH PORK THREE WAYS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
- Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
PORK AND PINEAPPLE KEBABS WITH SWEET-AND-SOUR SAUCE
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 them on a rack set 5 to 6 inches over glowing coals, 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. (Discard any remaining marinade; do not serve it as an accompaniment.)
PACIFIC PORK KEBABS WITH PINEAPPLE RICE
Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
- In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
- Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
- To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.
Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 2 g, Protein 28 g
BAKED PINEAPPLE-PORK KABOBS
These tasty kabobs are baked instead of grilled, so you can enjoy them even when the weather doesn't cooperate.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Line a 15x10x1-in. baking pan with foil and grease the foil. On six metal or soaked wooden skewers, alternately thread the pork, green pepper, onion, mushrooms, cherries and pineapple. Place in prepared pan., In a small bowl, combine the preserves, brown sugar, butter, pineapple juice and cloves. Spoon half of the sauce over kabobs. , Bake at 375° for 20-30 minutes or until meat is tender, turning halfway. Baste occasionally with remaining sauce during the last 10 minutes of baking. Let stand 5 minutes before serving; serve with rice.
Nutrition Facts :
JERK PORK & PINEAPPLE KABOBS
Here's a perfect way to spice up a barbecue. These kabobs are sure to please guests who like a little "heat." I recommend using pina colada yogurt as a dip.-Ava Bryan, East Hartford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 kabobs.
Number Of Ingredients 21
Steps:
- In a food processor, combine the first 17 ingredients; cover and process until blended. Transfer to a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat is tender, turning occasionally.
Nutrition Facts : Calories 235 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 988mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.
PINEAPPLE PORK KABOBS
Pork tenderloin is marinated and grilled to tender perfection in these eye-catching kabobs. Enjoy the skewers with strawberry gelatin and chocolate cupcakes for dessert...or round out dinner with canned peaches and vanilla ice cream.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
CHIPOTLE PORK & PINEAPPLE KEBABS
This recipe is from the Summer 2010 edition of Food and Drink Magazine. Serve this with grilled sweet potatoes and a black bean salad. The LCBO suggests serving this with a Riesling or a sparkling cider.
Provided by Chef Regina V. Smith
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 282.6, Fat 11.4, SaturatedFat 2.5, Cholesterol 82.1, Sodium 67.3, Carbohydrate 18.8, Fiber 3, Sugar 12.8, Protein 27.2
PORK AND PINEAPPLE KABOBS
Pass the napkins! These Pork and Pineapple Kabobs are a deliciously sticky mix of sweet and savory. Make Pork and Pineapple Kabobs in under 45 minutes.
Provided by My Food and Family
Categories Home
Time 39m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce; toss to coat. Refrigerate 15 min. to marinate.
- Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto skewers alternately with pineapple, peppers and onions.
- Grill 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.
Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
PINEAPPLE & PORK KABOBS
Good summertime fare for guests or just family. Using fresh pineapple that is commercially available cuts preparation time.
Provided by TopBroomrider
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, glass or ceramic bowl, mix together the pineapple juice, lime juice, olive oil, and brown sugar. Add the chopped onions and stir to mix. Add the pork, toss to coat, cover, and refrigerate for at least 4 hours or up to overnight, stirring several times during soaking.
- Trim and core the pineapple (or use commercially available fresh pineapple). Cut the fruit into 1 1/2 to 2 inch chunks. You will have about 4 cups of cubes, or about 18 cubes.
- Thread the pork, pineapple, peppers and onions on six 12-inch skewers. Each skewer should have approximately 6 cubes of meat and 3 cubes of pineapple. Discard the marinade.
- Grill for 12 to 15 minutes, turning several times, or until the meat reaches the desired degree of doneness and the pineapple is lightly charred. To check for doneness, insert an instant-read thermometer into a thick piece of meat. The thermometer should register 155°F or slightly higher.
- Remove the pork, pineapple and vegetables from the skewers and serve.
Nutrition Facts : Calories 698.5, Fat 33.8, SaturatedFat 10.2, Cholesterol 113.4, Sodium 90.5, Carbohydrate 61.7, Fiber 6.1, Sugar 43.8, Protein 40.6
PINEAPPLE & PORK SKEWERS
Kids will love these pork, pineapple and green pepper skewers, marinated for added flavour and cooked on the barbecue. Serve with rice or in pitta bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
- Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE
Pop these healthy kebabs on a griddle or the BBQ - they're packed with Creole spices and are a lean treat
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
- Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
- Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.
Nutrition Facts : Calories 451 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium
GRILLED PORK AND PINEAPPLE KABOBS
Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.
Provided by skinnymom
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
- While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
- Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
- Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
- Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g
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PORK-AND-PINEAPPLE KEBABS RECIPE | MYRECIPES
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5/5 (5)Calories 248 per servingServings 2
- Trim the fat from pork, and cut the pork into 8 (1-inch) cubes. Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.)
- Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.
- Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.
- Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
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