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Recipe of the Week - July 28, 2014

Grilled Pork and Pineapple Kabobs

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Courtesy of Thai Kitchen

 

 

Pork and Pineaple Kabob

Prep Time:  15 minutes
Refrigerate: 30 minutes
Cook Time:   8 minutes
Makes 6 servings

Ingredients:

  • 1/2 cup Thai Kitchen Pineapple & Chili Sauce
  • 2 Tbsp. honey
  • 1/4 tsp. ground cinnamon
  • 1 1/2 lbs. pork tenderloin, cut into 1-1/2-inch cubes
  • 2 medium red and/or green bell peppers, cut into chunks
  • 2 medium onions, cut into 3/4-inch wedges
  • 2 cups fresh or drained canned pineapple chunks
  • 12 long bamboo or metal skewers

Directions:

  1. Mix Pineapple & Chili Sauce, honey and cinnamon in small bowl until well blended. Reserve 1/4 cup for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  2. Refrigerate 30 minutes or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade. Alternately thread pork, vegetables and pineapple onto skewers.
  3. Grill over medium heat 6 to 8 minutes or until pork is desired doneness, turning frequently and brushing with reserved marinade.

Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with vegetables. This prevents them from burning when on the grill.

 

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