recipe
Sweet and Spicy Grilled Pork and Pineapple Kebabs
5.0

This time of year is when my social media feeds start getting overloaded with dreamy vacation photos. Couples on the beach, families hiking to waterfalls, kids splashing in the waves, and of course, those super fun luaus with mouth-watering buffets, where an entire hog has been wrapped in banana leaves and slow-cooked underground for days. Take me ...

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Ingredients
For the Kebabs
1 1/2
pounds boneless pork chops, fat trimmed and cut into 1 ½ -2 inch cubes
1
cup low sodium soy sauce
1
tablespoon sesame oil
1/2
cup brown sugar
1
tablespoon honey
1/2
teaspoon ground ginger
1/2
teaspoon red pepper flakes
1
teaspoon to 1 tablespoon Sambal Oelek (ground chili paste)
2
tablespoons ketchup
2
tablespoons cornstarch
2
cups fresh pineapple, cut into 1 ½ -2 inch cubes
1
red bell pepper, cored, seeded, and cut into 1 ½ -2 inch cubes
1
red onion, cored, seeded, and cut into 1 ½ -2 inch cubes
For the Chimichurri
1
bunch fresh flat-leaf parsley
1
bunch fresh mint
3
cloves garlic, minced
1/2
cup extra-virgin olive oil
2
tablespoons red wine vinegar
 
Pinch of red pepper flakes
 
Salt and pepper, to taste
Directions
1
Combine soy sauce, sesame oil, brown sugar, honey, ground ginger, red pepper flakes, chili paste, and ketchup in a medium bowl. Add cubed pork and toss to coat. Cover and chill at least 1 hour, or up to overnight.
2
When ready to cook, preheat your Char-Broil Patio Bistro Electric Grill to the highest heat setting. Meanwhile, use a fine mesh sieve to strain the pork from the marinade, saving the marinade. In a small saucepan, bring the marinade to a boil and then reduce heat to low and simmer for 15 minutes.
3
Mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir well. Slowly drizzle cornstarch slurry into the saucepan, whisking the entire time, to create a nice sauce for basting and dipping. Remove from heat and set aside.
4
Use your Char-Broil stainless steel skewers to make your kebabs. Alternate pork, pineapple, red bell pepper, pork, pineapple, red onion, and repeat. Sprinkle each kebab with salt and pepper.
5
Make the chimichurri by combining all of the ingredients in the bowl of a food processor. Pulse until combined but still moderately chunky. Season with salt and pepper and set aside.
6
Once temperature has reached 350 degrees, spray the grill grates with non stick spray and place kebabs on the grill. Grill on each side for 7-8 minutes, basting with the marinade at least once on each side. Remove from grill.
7
Drizzle the chimichurri over the top of the kebabs and serve with remaining sauce. Enjoy!
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