Summer Pork Kebabs
Juicy pork marinated in a pineapple marinade and grilled to perfection with peppers, pineapple and tomato for a tasty meal on a stick!
Cut: Pork Loin or Chops
Prep Time: 1 hr 10 minutes
Cook Time: 10 mins
Number of Servings: 8
Ingredient
Marinade
1/4 cup (60 mL) pineapple juice
1/4 cup (60 mL) low sodium soy sauce
1/4 cup (60 mL) canola oil
1/4 cup (60 mL) brown sugar
2 Tbsp (30 mL) cider vinegar
2 cloves garlic, minced
1 Tbsp (15 mL) freshly grated ginger
1/2 tsp (2 mL) crushed red pepper flakes
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
Skewers
2 lb (1 kg) boneless pork loin or chops, trimmed of fat and cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 pineapple cut into 1-inch pieces
cherry tomatoes (optional)
Directions:
In a medium bowl, whisk together pineapple juice, soy sauce canola oil, brown sugar, vinegar, garlic, ginger, red pepper flakes, salt and pepper. Pour half of the marinade into a large ziplock freezer bag.
Add pork cubes into the ziplock bag. Seal and marinate for at least 1 hour or up to 4 hours. Cover remaining marinade and refrigerate until needed.
Preheat the grill to medium-high heat. If using wooden skewers, soak for 10 minutes before making kebabs.
To prepare kebabs, starting with cherry tomato and then alternating between pork, peppers, and pineapple chunks as desired. Discard remaining marinade from the pork.
Place kebabs on the grill and cook for 4-5 minutes per side and bast with reserved marinade, until pork reaches an internal temperature of 160°F (71°C) in the thickest part.
Remove from the grill and serve.
Nutritional Analysis:
YIELD:
8 servings.
SERVING SIZE:
2 skewers.
Per Serving | |
---|---|
Calories | 120 |
Total Fat | 3 g |
Saturated Fat | 0.5 g |
Cholesterol | 35 mg |
Carbohydrates | 10 g |
Fiber | 1 g |
Sugars | 8 g |
Protein | 13 g |
Sodium | 105 mg |
Potassium | 332 mg |
Source: SaskPork