Aloha Pork Kabobs Recipes

HAWAIIAN KABOBS

Hawaiian Kabobs image

Fun and different, these kabobs are a treat exclusively from the grill! The pineapple gives ordinary summer vegetables a fresh, tropical taste. They're colorful and always a hit with family or at a get-together.-Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
2 large green peppers, cut into 1-inch pieces
1 large onion, quartered, optional
12 to 16 fresh mushrooms
16 to 18 cherry tomatoes
1/2 cup soy sauce
1/4 cup olive oil
1 tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon garlic powder
1 teaspoon ground mustard
1/4 teaspoon pepper
Cooked rice, optional

Steps:

Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. , In a small saucepan, combine reserved pineapple juice with the soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. , Remove pineapple and vegetables from marinade and reserve marinade. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes. , Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.

Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

HAWAIIAN PORK AND PINEAPPLE KABOBS

HAWAIIAN PORK AND PINEAPPLE KABOBS image

Categories Pork Appetizer Marinate Kid-Friendly Dinner

Yield 5 2 kabobs

Number Of Ingredients 14

Ingredients

1 pound pork tenderloin, trimmed and cut into 1-inch pieces
Â½ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon sriracha hot sauce
2 tablespoons sesame oil
1 teaspoon ground ginger
1 teaspoon minced garlic
3 cups fresh pineapple cubes (need 20 cubes)
2 red bell peppers, cut in cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds
10 skewers

Steps:

1. In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, ginger, and garlic. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally. 2. While the pork is marinating, if using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame. 3. Heat an outdoor grill or indoor grill pan, and lightly grease the grates with a small amount of vegetable oil, or nonstick cooking spray. 4. Thread the skewers with the marinated pork, fresh pineapple, and red pepper, alternating back and forth; discard the marinade. 5. Grill for about 2 minutes on each side, getting grill marks and until fully cooked. 6. Garnish with the green onions and sesame seeds.

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