Sweet & Spicy Pork Pineapple Kabobs
recipe

Sweet & Spicy Pork Pineapple Kabobs

5.0

When you need an island fix, let our Sweet & Spicy Pineapple Kabobs with succulent pork chops, juicy pineapple and beautifully charred veggies transport you to your favorite tropical spot. 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 g...

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Ingredients

For the Kabobs
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 kabobs. Alternate pork, pineapple, red bell pepper, pork, pineapple, red onion, and repeat. Sprinkle each kabob 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 kabobs 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 kabobs and serve with remaining sauce. Enjoy!

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