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
  1. 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.
  2. Preheat grill to medium heat (300° to 350°), or heat a grill pan over medium heat.
  3. Thread pork, onion, bell pepper, and pineapple onto skewers.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pineapple-pork-kabobs/