Pork Kabobs With Pineapple Food

GRILLED PORK AND PINEAPPLE KABOBS

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.

PORK KABOBS WITH PINEAPPLE

Steps:

• For the kabobs:
• In a large bowl or resealable bag, mix together the pineapple juice, olive oil, hot sauce and honey until thoroughly combined. Set aside 2 tablespoons of the marinade.
• Place the pork cubes in the marinade - let the pork marinate for at least 30 minutes, up to 2 hours.
• Preheat the grill to medium-high.
• Remove the pork from the marinade. Thread the pork onto skewers alternating with the pineapple and red bell peppers. Season with salt to taste.
• Grill the kabobs for 3-4 minutes on each side, basting with reserved marinade, until lightly charred and pork is cooked through.
• For the pineapple cilantro rice:
• Cook the rice according to the package directions. When the rice is finished cooking, remove from heat and stir in butter and 1 teaspoon of salt.
• Stir in the pineapple, cilantro, lime juice and hot sauce. Taste and add more salt if needed. Serve with the pork kebabs.

SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE

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.

MAKE-IT-MINE PORK KABOBS

Steps:

• In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
• Prepare medium-hot fire with charcoal or preheat gas to medium high.
• Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

PORK AND PINEAPPLE KABOBS

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.

BAKED PINEAPPLE-PORK KABOBS

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.

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.

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:

• 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.

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.)

PINEAPPLE & PORK SKEWERS

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.

BRINE-CURED PORK KABOBS WITH JALAPEñOS AND PINEAPPLE

Steps:

• Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add the pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
• Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
• Arrange the skewers, off direct heat, on a hot grill. Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill. The pineapples and peppers should be soft and charred.
• Spicy Molasses Glaze
• Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.