PINEAPPLE PORK KABOBS
Pork tenderloin is marinated and grilled to tender perfection in these eye-catching kabobs. Enjoy the skewers with strawberry gelatin and chocolate cupcakes for dessert...or round out dinner with canned peaches and vanilla ice cream.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts :
GRILLED PORK AND PINEAPPLE KABOBS
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
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
GRILLED PORK AND PINEAPPLE SKEWERS WITH ACHIOTE SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 5h26m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
- Heat the oil in a small saucepan over medium-high heat. Add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve into a blender: discard the seeds. Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper. Cover the blender and puree until well combined.
- Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or up to overnight.
- Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
- Remove the pork from the marinade; discard the marinade. Thread the pork onto the skewers alternating with the pineapple and red onions. Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time. Take care not to overcook or the pork will become tough and dry. Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges. Pull the pork off the skewers onto a lettuce leaf and eat like a taco. For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side.
PINEAPPLE PORK SKEWERS
Steps:
- Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
- Thread 6 wooden skewers with alternating pieces of pineapple and pork.
- Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.
CHIPOTLE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
- Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
- Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.
PINEAPPLE BEEF KABOBS
"I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.
Nutrition Facts : Calories 412 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 534mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 3g fiber), Protein 31g protein.
CHIPOTLE PORK & PINEAPPLE KEBABS
This recipe is from the Summer 2010 edition of Food and Drink Magazine. Serve this with grilled sweet potatoes and a black bean salad. The LCBO suggests serving this with a Riesling or a sparkling cider.
Provided by Chef Regina V. Smith
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into bite-sized chunks for threading onto skewers.
- in a bowl just large enough to hold the pork, finely grate peel of lime and orange into bowl. Then squeeze the lime juice (about 2 tbsp.) and the orange juice (about 1/4 cup) into the bowl. Add oil, garlic, chipotle and oregano. Whisk to combine. Add pork and stir to coat. Refrigerate, covered at least 4 hours or overnight, turning occasionally.
- Oil the grill and preheat barbeque to medium-high. Thread pork onto skewers randomly with the pineapple. Sprinkle with salt. Grill, brushing with marinade and turning frequently until cooked through, 7 to 10 minutes. Adjust heat as needed.
- Remove the skewers to a platter and sprinkle with mint.
Nutrition Facts : Calories 282.6, Fat 11.4, SaturatedFat 2.5, Cholesterol 82.1, Sodium 67.3, Carbohydrate 18.8, Fiber 3, Sugar 12.8, Protein 27.2
CHIPOTLE-PINEAPPLE PORK SKEWERS
Grill up a batch of our Chipotle-Pineapple Pork Skewers for your next barbecue. These pork skewers strike a perfect balance between sweet and savory.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients until blended.
- Thread remaining ingredients alternately onto 4 skewers.
- Grill skewers 12 to 15 min. or until meat is done (145ºF), turning and brushing occasionally with pineapple sauce mixture.
- Remove skewers from grill. Let stand 3 min. before serving.
Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
CHIPOTLE PORK ROAST
Make and share this Chipotle Pork Roast recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place pork roast in baking dish.
- In a separate bowl, assemble the remaining ingredients, stir well.
- Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
- In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
- Cook until roast reaches an internal temperature of 170 degrees.
- Allow to cool five minutes before serving.
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- First, marinate pork. Combine soy sauce, brown sugar, Worcestershire, mustard, garlic powder, and pepper in a medium bowl and whisk to combine. Cut pork into roughly 1-inch cubes and add to the bowl, turning to coat. Cover and refrigerate for 45-60 minutes.
- Assemble kabobs. Prep the pineapple, mango, peppers, and onions. Remove pork from the fridge and thread onto skewers, alternating with the assorted veggies. Discard remaining marinade, and sprinkle kabobs lightly with kosher salt.
- Grill. Preheat the grill to medium-high, and grill kabobs for about 5 minutes on each side, until pork is cooked through. (Pork should reach 145 degrees F.) Remove and serve right away, over rice and garnished with cilantro as desired.
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- Preheat a gas grill on high heat for 10 to 15 minutes with lid closed. Thread pork, pineapple, peppers, and onion alternating, on skewers. Place on a baking sheet and brush with half of the barbecue sauce.
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