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Grilled Pineapple And Pork Skewers

Grilled Pineapple And Pork Skewers

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Freshen up your kabab routine with this pork and pineapple combo by Amanda Haas. Grilled till tender and finished with a honey glaze, these skewers pack a punch.

Prep Time

15 Min

Cook Time

1 Hrs

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1 Tablespoon grapeseed oil
2 Tablespoon Tamari Sauce
1 Tablespoon fish sauce
1 Tablespoon lime juice
2 Teaspoon honey
2 Clove garlic, minced
1 Pound pork tenderloin
1 Cup Pineapple, fresh
1/2 red onion, sliced
1/4 Cup Basil, fresh

Step

  • 1

    In a medium bowl, combine the grapeseed oil, tamari, fish sauce, lime juice, honey, and garlic. Stir to combine.

  • 2

    Add the pork (cut into 1" cubes), pineapple (diced), and onions (cut into 1" segments) and stir.

  • 3

    Allow to sit for at least one hour or refrigerate for up to 8 hours.

  • 4

    One hour before cooking, soak 4-5 bamboo skewers in water for at least 30 minutes.

  • 5

    Bring the meat to room temperature. Thread the pork, pineapple, red onion, and basil leaves onto the skewers, dividing equally between the skewers.

  • 6

    Reserve the marinade.

  • 7

    When ready to cook, set the grill temperature to 400℉ and preheat, lid closed for 15 minutes.

    400 ˚F / 204 ˚C

    00:15

  • 8

    Place the skewers on the grill and cook, turning occasionally, until the meat is cooked through and the pineapple is caramelized, about 10-12 minutes.

    400 ˚F / 204 ˚C

    00:12

  • 9

    Brush with the additional glaze halfway through cooking.

  • 10

    Remove from the grill and allow to rest for 10 minutes before serving. Enjoy!

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