One thing I love about summer is being able to BBQ. Mostly because I can trust my husband to do it for me, and while he’s out there grilling I can enjoy a drink on the deck beside him. You just can’t beat the BBQ on a beautiful sunny day, it’s wonderful. So for today’s recipe I’m sharing one of my grilling favourites, pork and pineapple kabobs.
Using pork tenderloin, first you will need to cut them into cubes which then sit in a tasty white wine marinade, for up to 24 hours before grilling. This helps to tenderize and give the meat more flavour. The addition of pineapple gives a lovely summery sweetness, and other veggies finish the kabobs perfectly. What I love about these kabobs is they’re almost a meal on their own. For a lighter dinner, I enjoy them with only a salad and if I’m entertaining I’ll add some roasted potatoes to the night menu. An overall, great summer meal. I hope you get a chance to enjoy these soon, and be sure to pair them with your favourite summer drink!
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- FOR THE PORK MARINADE:
- 1 cup white wine
- ½ cup soy sauce
- 2 teaspoons sesame seed oil
- ¼ cup brown sugar
- ⅛ teaspoon ground ginger
- 2 cloves garlic, minced
- FOR THE VEGETABLES:
- 2 tablespoons olive oil
- ¾ teaspoon garlic seasoning
- salt and pepper to taste
- 1½ lb pork tenderloin
- 1 pineapple
- 1 red bell pepper
- 1 green bell pepper
- ½ red onion
- 8-10 skewers
- Tzatziki sauce or hummus for dipping
- For the marinade, in a medium bowl whisk together the white wine, soy sauce, sesame seed oil, brown sugar, ginger, and garlic. Set aside.
- Cut the pork into about ½ to 1 inch size cubes. Place in the marinade and cover. (Alternatively, you can pour the marinade and pork in a large gallon size baggie and seal.) Place in the refrigerator overnight or up to 48 hours.
- Cut the top and bottom off the pineapple. Cut the outer layer of the pineapple off. Slice in half and remove the core. Chop into ½ inch cubes.
- Wash and chop the remaining veggies (belle peppers and onion) into ½ inch slices, and place in a large bowl. Add the olive oil, garlic seasoning, and salt and pepper to taste. Mix.
- Remove the marinade and pork from the fridge. Assemble the pineapple, pork and veggies on the skewers, one at a time. It doesn't matter in which order you put them on. Spoon a little bit of the marinade over each of the kebabs. Discard the remaining marinade.
- Turn the grill on to low-medium heat. Place the kebabs on the grill and allow to cook for about 5-10 minutes. Turn over and cook an additional 5-10 minutes, or until the pork is cooked all the way through and the pineapple has just begun to caramelize. Remove from the heat and serve immediately with tzatziki or hummus.