Pineapple and Pork Kabobs
These Pineapple and Pork Kabobs have pork that is marinated in a Jamaican jerk marinade then added to skewers with fresh pineapple and onions. Grill the kabobs for a perfect summer supper with a bit of spice.
Servings 4 servings
Calories
Ingredients
Jerk Marinade
- 1/2 yellow onion finely chopped
- 1/4 cup finely chopped scallions
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 to 1 habenero jalapeño, or serrano chile, chopped
- 1/2 teaspoon freshly ground pepper
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon cider vinegar or distilled white vinegar
Kabobs
- One 1 1/2 pound boneless pork loin cut into 1 1/2-2 inch cubes
- 3/4 cup Jerk marinade recipe follows
- 1 fresh pineapple peeled, cored, and cut into 2-inch cubes
- 12 pearl onions peeled, or 1 large yellow onion, peeled and cut into 1-inch wedgesa
Instructions
Prepare the marinade:
- Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
Prepare the kabobs:
- In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.
- Add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes. Prepare a hot fire in a charcoal grill or prepare a gas grill.
- Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
Notes
source: Jerk from Jamaica