Pineapple Kebabs
July 2018
Ingredients
- 1/2 boneless fresh pork loin
- 1 sweet onion cut into
- 1 to 1 1/2- inch square pieces
- 1 red bell pepper cut into
- 1 to 1 1/2- inch square pieces
- 2 cups pineapple chunks
- 3-4 Tbs. barbecue rub
- 2 1/2 cups teriyaki marinade
- 3-4 flexible skewers
Instructions
- Heat grill or smoker to 250 F. Cut pork loin into 2-inch cubes.
- Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
- Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
- Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
- Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
- Increase grill temperature to 400 F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145 F. Serves 3 to 4.
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