Amanda Haas
Grilled Pineapple And Pork Skewers
Prep Time
15
Minutes
Cook Time
1
Hours
Serves
4 - 6
People
Effort
What's this?
Freshen up your kabab routine with this pork and pineapple combo by Amanda Haas. Grilled till tender and finished with a honey glaze, these skewers pack a punch.
Ingredients
1 Tablespoon grapeseed oil
2 Tablespoon Tamari Sauce
1 Tablespoon fish sauce
1 Tablespoon lime juice
2 Teaspoon honey
2 Clove garlic, minced
1 Pound pork tenderloin
1 Cup Pineapple, fresh
1/2 red onion, sliced
1/4 Cup Basil, fresh
Steps
1
In a medium bowl, combine the grapeseed oil, tamari, fish sauce, lime juice, honey, and garlic. Stir to combine.2
Add the pork (cut into 1" cubes), pineapple (diced), and onions (cut into 1" segments) and stir.3
Allow to sit for at least one hour or refrigerate for up to 8 hours.4
One hour before cooking, soak 4-5 bamboo skewers in water for at least 30 minutes.5
Bring the meat to room temperature. Thread the pork, pineapple, red onion, and basil leaves onto the skewers, dividing equally between the skewers.6
Reserve the marinade.7
When ready to cook, set the grill temperature to 400℉ and preheat, lid closed for 15 minutes.8
Place the skewers on the grill and cook, turning occasionally, until the meat is cooked through and the pineapple is caramelized, about 10-12 minutes.9
Brush with the additional glaze halfway through cooking.10
Remove from the grill and allow to rest for 10 minutes before serving. Enjoy!