PORK AND PINEAPPLE KEBABS
A different twist on the traditional pork and fruit combination. I like to serve this with rice. Cooking time includes marinating time.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified.
- Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
- In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
- Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer.
- Brush the kebabs with some of the reserved marinade and grill, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy.
- Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more.
Nutrition Facts : Calories 826.9, Fat 48.9, SaturatedFat 13.8, Cholesterol 120.9, Sodium 1037.8, Carbohydrate 70.4, Fiber 6.6, Sugar 54.7, Protein 31.6
PORK KEBABS WITH PINEAPPLE
Sweet and sour pork on a stick, Yummy. You won't want to eat this too fast, your mouth will be upset when they are all gone. :)
Provided by 2Bleu
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl.
- Add pork, tossing to coat.
- Marinade for 30 minutes or up to 4 hours.
- Toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper.
- Thread red pepper, then onion, then pineapple, then pork onto 8 skewers. Repeat until all pieces are used up.
- Brush with remaining marinade.
- Grill kebabs over high heat, turning until pork is well browned and cooked through, about 10 minutes.
LAMB, BELL PEPPER AND PINEAPPLE KEBABS
Provided by Food Network
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Wash the lamb neck and pat it dry with paper towels. In a medium bowl, mix together the pineapple juice, vinegar, sugar, and adjust the seasonings with salt, and pepper. Transfer the lamb to a bowl and pour over half of the marinade. Cover the bowl with plastic wrap, and set the meat in the refrigerator to marinate for 1 hour or up to 4 hours.
- Soak the wooden skewers in cold water for at least 30 minutes prior to cooking the kebabs. The water will help prevent them from burning.
- Dice the bell peppers and onions into 1 1/4-inch cubes. Using a sharp knife, remove the skin from the pineapple, quarter the fruit lengthwise and discard the hard central core from each piece. Cut the pineapple flesh as well as the banana into similar-sized chunks. Thread the bell peppers, onions, pineapple, banana, and lamb evenly onto the soaked skewers to make 10 to 12 generously laden kebabs.
- Heat a griddle pan over high heat or preheat a grill to medium-high heat and lightly oil the grates, or preheat the broiler. Brush the kebabs with some oil. Place the kebabs onto the grill, turning frequently, and using the remaining marinade for basting. They should be done after around 10 minutes, turning frequently.
JERK CHICKEN AND PINEAPPLE KEBABS
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 15
Steps:
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
- Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
- Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.
Nutrition Facts : Calories 380, Fat 6 grams, SaturatedFat 0.5 grams, Cholesterol 55 milligrams, Sodium 510 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 28 grams
JERK CHICKEN AND PINEAPPLE KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 2h37m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Special Equipment: 6 long skewers
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
- Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
- Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.
PINEAPPLE KEBABS
This is an Indian inspired kebab recipe that's quick, easy, and oh so tasty! Best used with chicken, although beef or shrimp may work well also. If grilling meat kebabs only, skewers may be prepared ahead and soaked in marinade to be brought along to potluck BBQ dinners, picnics, etc.
Provided by SmurfyGirl
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- If using wooden kebab skewers, soak in water to prevent burning while grilling.
- Cube chicken.
- Mix all Marinade ingredients.
- Add chicken to marinade. Refridgerate for at least 2 hours, but the longer the better.
- Skewer the meat. If using veggies as well, skewer a mix of veggies and meat on each skewer.
- Grill 10-15 minutes while basting kebabs with remaining marinade.
CHICKEN AND PINEAPPLE SKEWERS
Provided by Tyler Florence
Categories appetizer
Time 1h15m
Yield 16 skewers
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
- Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.
SPICY PINEAPPLE-GLAZED SHRIMP KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a cast-iron grill pan or outdoor grill over medium-high heat.
- Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
- Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
- Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.
PINEAPPLE & PORK SKEWERS
Kids will love these pork, pineapple and green pepper skewers, marinated for added flavour and cooked on the barbecue. Serve with rice or in pitta bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
- Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
GRILLED PINEAPPLE KEBABS WITH TEQUILA-BROWN SUGAR GLAZE
Make and share this Grilled Pineapple Kebabs With Tequila-Brown Sugar Glaze recipe from Food.com.
Provided by evelynathens
Categories Pineapple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir first 4 ingredients in small bowl until sugar dissolves.
- Thread pineapple pieces onto 6 skewers, dividing equally.
- Prepare bbq and oil the rack (medium heat - make sure bbq is thoroughly cleaned from previous use).
- Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total.
- Remove pineapple from skewers; serve hot or warm.
Nutrition Facts : Calories 109.4, Fat 0.1, Sodium 8, Carbohydrate 27.8, Fiber 1.1, Sugar 24.9, Protein 0.4
SEAFOOD, PINEAPPLE & COCONUT KEBABS
Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection
Provided by Cassie Best
Categories Main course
Time 20m
Yield Makes 8
Number Of Ingredients 7
Steps:
- You'll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
- Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.
Nutrition Facts : Calories 217 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium
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