Brine Cured Pork Kabobs With Jalapenos And Pineapple Recipes

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GRILLED PORK AND PINEAPPLE KABOBS



Grilled Pork and Pineapple Kabobs image

Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.

Provided by skinnymom

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h20m

Yield 10

Number Of Ingredients 15

1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
10 bamboo skewers
2 teaspoons vegetable oil, or as needed
3 cups cubed fresh pineapple
2 red bell peppers, cut into cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds

Steps:

  • Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
  • While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
  • Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
  • Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
  • Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g

DRIED PINEAPPLE ROUNDS



Dried Pineapple Rounds image

Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe in episode 705 of Martha Bakes.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 1h25m

Yield Makes about 30 rounds

Number Of Ingredients 1

1 small uncored pineapple, peeled and cut into very thin rounds

Steps:

  • Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.
  • Bake, flipping once halfway through, until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you've sliced the pineapple). Transfer rounds to a wire rack; let cool completely (they will become crisp as they cool).

BRINE-CURED PORK KABOBS WITH JALAPEñOS AND PINEAPPLE



Brine-Cured Pork Kabobs with Jalapeños and Pineapple image

Categories     Pork     Pineapple     Brine

Yield makes 8

Number Of Ingredients 23

6 cups cold water
1/4 cup sugar
3 tablespoons coarse salt, plus more for seasoning
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon allspice berries
3 cloves garlic, chopped
1 3/4 pounds pork loin, cut into 1 1/2-inch cubes
1/2 pineapple, peeled, cored, and cut into 1-inch chunks
16 medium jalapeño or other hot peppers, cut in half lengthwise
Spicy Molasses Glaze (recipe follows)
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Spicy Molasses Glaze
2 tablespoons molasses
3 cloves garlic, minced
2 serrano chiles or jalapeño peppers, minced
1 piece (1 inch) fresh ginger, peeled and grated
1/2 teaspoon crushed red pepper flakes
3/4 cup extra-virgin olive oil
1/2 tablespoon coarse salt
Pinch of freshly ground black pepper
(makes about 1 cup)

Steps:

  • Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add the pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
  • Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
  • Arrange the skewers, off direct heat, on a hot grill. Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill. The pineapples and peppers should be soft and charred.
  • Spicy Molasses Glaze
  • Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

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