PORK KABOBS WITH
PINEAPPLE
This recipe
for pork kabobs with pineapple is tender chunks of marinated pork, skewered
with pineapple and bell pepper and grilled to perfection.
Course Appetizer, Main Course
Cuisine American
Keyword pork kabobs
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Calories 473 kcal
Author Dinner at the Zoo
Ingredients
For the kabobs:
·
2 pounds pork tenderloin cut into 1 inch pieces
·
1 1/2 cups pineapple chunks (roughly 1 inch pieces)
·
2 small or 1 large red bell pepper cored, seeded and cut into 1 inch squares
·
2 cups pineapple juice
·
1 tablespoon hot sauce
·
1/4 cup honey
·
2 tablespoons olive oil
·
kosher salt
For the pineapple
cilantro rice:
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·
2 cups rice
Instructions
·
2 tablespoons butter
·
1 cup pineapple , finely diced
·
1/2 cup cilantro , finely diced
·
the juice from 1 lime
·
kosher salt
·
1 teaspoon hot sauce
Instructions
1.
For
the kabobs:
2.
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.
3.
Place
the pork cubes in the marinade - let the pork marinate for at least 30 minutes,
up to 2 hours.
4.
Preheat
the grill to medium-high.
5.
Remove
the pork from the marinade. Thread the pork onto skewers alternating with the
pineapple and red bell peppers. Season with salt to taste.
6.
Grill
the kabobs for 3-4 minutes on each side, basting with reserved marinade, until
lightly charred and pork is cooked through.
7.
For
the pineapple cilantro rice:
8.
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.
9.
Stir
in the pineapple, cilantro, lime juice and hot sauce. Taste and add more salt
if needed. Serve with the pork kebabs.
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