Pineapple-Pork Kabobs
Makes 8
Ingredients
- 2 pounds pork tenderloin, cut into 1½-inch cubes
- ¼ cup pineapple juice
- ¼ cup olive oil
- 1 Fresno chile pepper, seeded and minced
- 1 tablespoon kosher salt
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- 8 (10-inch) skewers
- 1 small yellow onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 24 (1-inch) pieces fresh pineapple
- Carrot salad and corn tortillas, to serve
- Garnish: chopped fresh cilantro
Instructions
- In a large bowl, combine pork, pineapple juice, oil, Fresno chile, salt, lime juice, garlic, and ginger. Cover and refrigerate for at least 30 minutes or up to overnight.
- Preheat grill to medium heat (300° to 350°), or heat a grill pan over medium heat.
- Thread pork, onion, bell pepper, and pineapple onto skewers.
- Grill, turning occasionally, until browned on all sides and an instant-read thermometer inserted in pork registers 145°, about 15 minutes. Serve with carrot salad and corn tortillas, and garnish with cilantro, if desired.
