Hawaiian Pork Kebabs

Hawaiian Pork Kebabs

Summer is not over just yet! Continue enjoying the flavors of grill with these ‘Hawaiian Pork Kebabs’ made with fresh pineapple, home-made ginger soy glaze and flavorful and juicy teriyaki pork tenderloin. This easy summer dish can be prepared in under 30 minutes, making it perfect for any day of the week!

To get the best pork flavor, I love using Smithfield Marinated Fresh Pork Tenderloin in ‘Teriyaki’. This tender cut of pork is packed with protein and full of savory teriyaki flavor, perfect for grilling. All the hard work of flavoring is already done! Just cube the tenderloin into small pieces, place onto a skewer and onto the grill for juicy and delicious results. Looking for more flavors? Smithfield Marinated Fresh Pork also comes in other great seasonings like ‘Applewood Smoked Bacon’. Yum!

This delicious recipe was sponsored by Smithfield. For more meal inspiration and recipe ideas, visit Smithfield.com/RFRF or Facebook.com/CookingwithSmithfield.

PREP TIME: 30 minutes

1/2 medium pineapple
2 red bell peppers
8 large shallots
Smithfield Marinated Fresh Pork Tenderloin in ‘Teriyaki’
¼ cup soy sauce
¼ cup brown sugar
½ cup pineapple juice
2 tablespoons sesame seed oil
4 garlic cloves, minced
2 tablespoons freshly minced ginger
Chopped cilantro
Lime wedges

1. Prepare the marinade. Combine the soy sauce, brown sugar, pineapple juice, sesame seed oil, garlic and ginger in a small sauce pan. Bring the mixture to a simmer over medium heat and cook for 10 to 15 minutes, until thickened.

2. Meanwhile, assemble the kebabs and preheat grill to medium heat. Cut pineapple and red bell pepper into cubes. Peel and halve the shallots. Cut the pork tenderloin into cubes. Smaller pieces will cook faster. Skewer meat onto bamboo or metal skewers: pineapple, red bell pepper, shallot and pork.

3. Cook the kebabs on preheated grill. Turn the skewers every few minutes, until pork is cooked through. Temperature should reach 145F. When pork meat is almost ready, brush the prepared marinade sauce over the kebabs using a rubber brush. Coat everything generously. Continue to grill the kebabs for a few more minutes until sauce has caramelized.

4. Sprinkle hot kebabs with chopped cilantro and serve with any leftover marinade sauce and lime wedges for freshly-squeezed lime juice.

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