Google Amy's Cooking Adventures: Tropical Pork Pineapple Kebabs #SecretRecipeClub
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Sunday, August 2, 2015

Tropical Pork Pineapple Kebabs #SecretRecipeClub


It’s Group A’s Secret Recipe Club reveal today!

Sadly, one of our new SRC members, Selma from Selma’s Table, passed away before she was able to participate in the reveal.  You can read more about Selma from those who knew her on this tribute.

Because of this tragedy, Bean from Without Adornment was left out of last week’s reveal, so I’m jumping in with Group A to help out!

Bean is a chemical engineer whose faith guides her to be who God intended, without adornment.  What a wonderful sentiment! 

Bean is also a gluten free and very often allergen free (egg, dairy, & gluten) blogger, with a decent amount of vegan recipes as well!


It’s summertime, so I went with a delicious grilled recipe!  The pork is flavorful and delicious.  The lovely pineapple flavor adds a little sweetness, a little tartness, and a whole lot of tropical vacation to a weeknight meal!

Thank you, Bean for some amazing kebabs my whole family enjoyed!


Tropical Pork Pineapple Kebabs
Adapted from Without Adornment

1 (1.15 lb) pork tenderloin, cut in large chunks
1 (20 oz) can pineapple chunks in juice, juice drained and reserved
2 tbsp extra virgin olive oil
1 tbsp brown sugar
1 tsp sriracha or other hot sauce
Salt & pepper

1 red bell pepper, diced
Baby Portobello mushrooms, stems trimmed

2 tbsp water + 1 tbsp cornstarch, whisked


Place the pork loin chunks into a large zipper bag.  In a bowl or large measuring cup, combine the pineapple juice (about 1 cup), olive oil, brown sugar, hot sauce, salt and pepper.  Whisk to combine and pour over the pork.  Seal the bag and set aside to marinate for 1-6 hours in the refrigerator.  Remove the pork from the refrigerator 20 minutes before cooking.

Preheat the grill to medium.

Thread the marinated pork (reserving marinade), pineapple chunks, red pepper, and mushrooms onto skewers.  Place on the grill and cook for 10-15 minutes or until the pork is cooked to an internal temperature of 145 degrees F.

Meanwhile, pour the marinade into small saucepan over medium heat.  Whisk in the cornstarch mixture and cook until simmering and thickened.  Set aside.

Once the kebabs are done, brush lightly with the glaze and serve.

Serves 4



5 comments:

  1. Thanks so much for jumping in to adopt this wonderful blog after such a sad event. And what a great recipe pick. Thanks :-)

    ReplyDelete
  2. I love the combo of the brown sugar and the sriracha. Yum!!

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  3. Pork and pineapple beg to be together! These look so yummy. Makes me wish J liked fruit as part of an entree. Great SRC choice!! Welcome Bean :)

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  4. Yummm! I love the combination of pork and pineapple, and I'm sure the Sriracha adds tons of flavor.

    ReplyDelete

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