Glazed Pork and Pineapple Kebabs

Glazed Pork and Pineapple Kebabs

Date: 7/3/2016

Kicker: Make One Great Dish

Head: Speedy Kebabs

By: The editors of Relish magazine

 

Take a spin to the tropics with this super summer supper. Simple enough for a weeknight but special enough to serve to guests, these kebabs are a meal you’ll want to make all summer long. They’re also a great way to prepare pork tenderloin. Cut into small pieces, the pork takes just 9 or 10 minutes to cook, and it’s less likely to overcook in such a short time.

 

Glazed Pork and Pineapple Kebabs

2          cups pineapple juice

1/4       cup lime juice (about 2 limes)

2          tablespoons minced, peeled ginger

1          tablespoon light brown sugar

1/2       teaspoon coarse salt, divided

Freshly ground black pepper

3          tablespoons hot sauce

2          tablespoons cumin

2          tablespoons olive oil

1          tablespoon minced garlic

2          pounds pork tenderloin, cut into 1 1/2-inch pieces

2          cups fresh pineapple chunks

1          bell pepper, cut into 1-inch pieces

1          small red onion, cut into 1-inch pieces

 

  1. Combine pineapple juice, lime juice and ginger in a saucepan and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until mixture is thickened and reduced to 1 cup, about 20 minutes. Stir in brown sugar, 1/4 tsp salt and pepper and let cool.
  1. Preheat grill to medium-high. Combine hot sauce, cumin, olive oil and garlic in a large bowl. Add pork and toss. Thread pork onto metal skewers, alternating with pineapple, bell pepper and onion. Sprinkle with remaining 1/4 tsp salt.
  2. Grill kabobs until pineapple and vegetables are evenly charred and pork is cooked through, 9 to 10 minutes, turning occasionally. Transfer to a platter and brush lightly with glaze. Serve with remaining glaze on the side. Serves 8.

Photo by Mark Boughton Photography / styling by Teresa Blackburn

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