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
- 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.
- 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.
- 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 BlackburnSHARE THIS: