Pineapple and Pork Kabobs
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Jamaican
Pineapple and Pork Kabobs
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These Pineapple and Pork Kabobs have pork that is marinated in a Jamaican jerk marinade then added to skewers with fresh pineapple and onions. Grill the kabobs for a perfect summer supper with a bit of spice.
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Ingredients
Jerk Marinade
- 1/2 yellow onion finely chopped
- 1/4 cup scallions finely chopped
- 1 teaspoon thyme fresh leaves
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 to 1 habanero chile jalapeño, or serrano chile, chopped
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon cider vinegar or distilled white vinegar
Kabobs
- pork loin cut into 1 1/2-2 inch cubes, boneless, about 1.5 pounds
- 3/4 cup jerk marinade recipe follows
- 1 pineapple peeled, cored, and cut into 2-inch cubes, fresh
- 12 pearl onions peeled, or 1 large yellow onion, peeled and cut into 1-inch wedgesa
Instructions
Prepare the marinade:
- Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
Prepare the kabobs:
- In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.
- Add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes. Prepare a hot fire in a charcoal grill or prepare a gas grill.
- Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
Notes
- source: Jerk from Jamaica
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