Ah, the joy of biting into a perfectly grilled kebab—juicy, sweet, a little charred, and bursting with flavor. These pineapple pork kebabs are like a summer party on a stick, each skewer a delicious contradiction of tangy and savory. Pair them with coconut rice that holds a whisper of the tropics, and suddenly, you’re not just eating dinner; you’re on a mini-vacation in your own backyard.
Steps
- In a large bowl or resealable bag, mix pineapple juice, olive oil, hot sauce, and honey until well combined, reserving 2 tablespoons of the mixture for later use.
- Place pork tenderloin cubes into the marinade, ensuring they are well coated, and allow them to marinate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your grill to medium-high heat in preparation for cooking the skewers.
- Remove the pork from the marinade and begin threading pieces onto skewers, alternating with pineapple chunks and red bell pepper squares. Season with salt to taste.
- Grill the assembled kabobs for 3-4 minutes per side, basting occasionally with the reserved marinade until the pork is cooked through and has a light char.
- For the rice, cook it according to package instructions. Once done, remove from heat and mix in butter and 1 teaspoon of salt.
- Stir in finely diced pineapple, cilantro, lime juice, and hot sauce into the cooked rice. Adjust seasoning with more salt if necessary, and serve alongside the pork kabobs.
Ingredients
- 2 pounds pork tenderloin, cut into 1-inch cubes
- 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 to taste
- 2 cups rice
- 2 tablespoons butter
- 1 cup finely diced pineapple
- 1/2 cup finely chopped cilantro
- Juice from 1 lime
- Kosher salt to taste
- 1 teaspoon hot sauce
Nutritional Values
Calories: 473kcal | Carbohydrates: 73g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 189mg | Potassium: 787mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1175IU | Vitamin C: 65.2mg | Calcium: 49mg | Iron: 2.1mg
FAQ
- How should I prepare the pork for the kabobs?
- Start by marinating pork tenderloin cubes in a mixture of pineapple juice, honey, olive oil, and hot sauce. Allow the pork to marinate for at least 30 minutes to 2 hours for optimal flavor.
- What ingredients are needed for the pineapple cilantro rice?
- To prepare the rice, you’ll need rice, butter, finely diced pineapple, chopped cilantro, lime juice, kosher salt, and a bit of hot sauce for added spice.
- Can I adjust the spice level of the kabobs?
- Yes, the spice level can be adjusted by altering the amount of hot sauce in the marinade. If you prefer less heat, reduce the hot sauce quantity, or increase it for a spicier kick.
- How do I ensure the pork kabobs are cooked perfectly?
- Grill the kabobs on medium-high heat for about 3-4 minutes on each side, basting with reserved marinade, until the pork is lightly charred and cooked through.
- What can I serve alongside the pork kabobs?
- These kabobs pair well with pineapple cilantro rice for a complete meal. Alternatively, they can be served as an appetizer or hearty snack, ideal for game day gatherings.
Tips
- Marination Time: Ensure the pork tenderloin cubes marinate for at least 30 minutes to a maximum of 2 hours. This allows the flavors from the pineapple juice, honey, olive oil, and hot sauce to thoroughly infuse the meat, resulting in a more flavorful kabob.
- Grill Preparation: Preheat your grill to medium-high heat before placing the kabobs on it. This helps achieve a perfect char and ensures the pork cooks evenly without drying out.
- Basting Technique: Reserve a small portion of the marinade before adding the pork. Use this reserved marinade to baste the kabobs while grilling for added moisture and flavor.
- Rice Pairing: For a complete meal, serve the kabobs with pineapple cilantro rice. Mix cooked rice with butter, diced pineapple, cilantro, lime juice, and a dash of hot sauce for a complementary side dish that balances the kabobs’ heat with sweetness.
Equipment
- Skewers (metal or bamboo)
- Grill (if you don’t already own one)
