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.
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 ...
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 to the islands! Or really—just take me to the backyard and I’ll recreate those flavors in a jiffy.
When I need my island fix, pork and pineapple kebabs it is! A simple sweet and spicy marinade, succulent pork chops, juicy pineapple and beautifully charred veggies transport me to my favorite tropical spot much faster than any airplane ever could. This recipe is wonderfully balanced, providing the perfect harmony of sweetness and heat. The star ingredient in the marinade and sauce is Sambal Oelek, or ground chili paste. It brings a very specific heat to the dish, while still providing an unexpected sweet quality of its very own. This is easier to find than it sounds and is very likely hiding out on the international aisle of any grocery store.
I also really love topping these kebabs with a fresh mint chimichurri. Chimichurri is a traditional Argentinian condiment made of parsley, garlic, oil and vinegar. There are many variations and additions out there, and I personally love to add another herb to the parsley that pairs well with the other flavors that are present. In these sweet and spicy kebabs, the mint really cuts through both flavor profiles and ensures one is not overpowering the other. It’s a delicious way to round out any grilled meat but really helps with the overall island-vibe we have going on here.
It’s 5:15 pm on a Tuesday and after one bite, I can almost hear the island drums beating in the distance. Just put me a Mai Tai in my hand and a lei around my neck and I’ll be on island time.
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.
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.
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.
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.
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.
Drizzle the chimichurri over the top of the kebabs and serve with remaining sauce. Enjoy!