Pineapplekebabs Recipes

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.

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.

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.

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.

Steps:

• In a large, glass or ceramic bowl, mix together the pineapple juice, lime juice, olive oil, and brown sugar. Add the chopped onions and stir to mix. Add the pork, toss to coat, cover, and refrigerate for at least 4 hours or up to overnight, stirring several times during soaking.
• Trim and core the pineapple (or use commercially available fresh pineapple). Cut the fruit into 1 1/2 to 2 inch chunks. You will have about 4 cups of cubes, or about 18 cubes.
• Thread the pork, pineapple, peppers and onions on six 12-inch skewers. Each skewer should have approximately 6 cubes of meat and 3 cubes of pineapple. Discard the marinade.
• Grill for 12 to 15 minutes, turning several times, or until the meat reaches the desired degree of doneness and the pineapple is lightly charred. To check for doneness, insert an instant-read thermometer into a thick piece of meat. The thermometer should register 155°F or slightly higher.
• Remove the pork, pineapple and vegetables from the skewers and serve.

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
• After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
• Heat a grill or grill pan to medium-high heat.
• Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
• Preheat the oven to 350 degrees F.
• Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
• Add the almonds and scallions, fluff with a fork and serve warm.

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.