Tropical Pork Kabobs Recipes

TROPICAL PORK KABOBS

Tropical Pork Kabobs image

My dad created the sauce in this recipe years ago, and I began using it on these kabobs. With three children, I grill often because it's a no-fuss way to put good food on the table.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings (12 kabobs).

Number Of Ingredients 8

Ingredients

1-1/2 pounds boneless pork, cut into 3/4-inch cubes
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch slices
12 large fresh mushrooms
1 can (20 ounces) pineapple chunks in juice, undrained
1 cup molasses
2/3 cup soy sauce

Steps:

Place pork, peppers, zucchini and mushrooms in a large resealable plastic bag. Drain the pineapple, reserving 1/2 cup juice. Add pineapple chunks to pork mixture. Combine the molasses, soy sauce and pineapple juice. Set aside 1/2 cup for basting and refrigerate. Pour remaining sauce over meat and vegetables. Seal bag; refrigerate several hours. Discard marinade. , On 12 metal or soaked wooden skewers, alternate pork, vegetables and pineapple. Grill, uncovered, over medium heat for 12-15 minutes or until the pork juices run clear, turning and basting with reserved marinade.

Nutrition Facts :

PINEAPPLE PORK KABOBS WITH HEALTHIER HAWAIIAN MACARONI SALAD

Pineapple Pork Kabobs with Healthier Hawaiian Macaroni Salad image

These Pineapple Pork Kabobs are sweet and savory and grilled to perfection. Served with a healthier Hawaiian Macaroni Salad, this delicious backyard dinner feels like Oahu on a plate.

Provided by Tiffany La Forge

Categories bbq

Time 30m

Yield 12

Number Of Ingredients 19

Ingredients

1 1.7-pound Smithfield Slow Smoked Mesquite Flavor Fresh Pork Loin Filet
3 bell peppers (red, green, and orange)
1 red onion
1 pineapple
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons soy sauce
Sea salt and pepper
1 pound whole wheat elbow noodles
1 cup plain Greek yogurt
1/2 cup high-quality mayonnaise
1/4 cup crème fraîche
1 tablespoon olive oil
4 tablespoons apple cider vinegar
1/2 cup chopped scallions
Sea salt and pepper, to taste
1/2 teaspoon paprika
2 carrots, finely diced or shredded
3 celery stalks, finely diced

Steps:

Cut the marinated pork loin into 1 1/2″ cubes and cut the peppers and onions into relatively even, thick pieces. Toss the peppers and onions with the soy sauce, olive oil, crushed garlic, and sea salt and pepper to taste. Let sit for about 15 minutes and soak your wooden skewers in warm water for 15 minutes. Cut the pineapple in thick cubes and skewer the kabobs with three pieces of pork each and alternating pineapple, pepper, and onion pieces.
Preheat and lightly oil the grill. Grill the kabobs over high heat until charred and cooked through, turning the kabobs to evenly cook all sides, about 10-13 minutes total. Serve with a scoop of rice and macaroni salad {recipe below}.
Cook the elbow noodles until al dente and drain. Toss the macaroni with the apple cider vinegar in a large bowl and let cool completely.
Make the sauce. Whisk together the yogurt, mayo, crème fraîche, olive oil, paprika, and sea salt and pepper to taste. Fold the sauce into the cooled macaroni and fold in the carrots, celery, and scallions. Chill in the fridge for at least 4 hours or overnight. Can be made the day before. Serve salad cold. Enjoy!

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