By Amanda Haas
Freshen up your kabab routine with this pork and pineapple combo by Amanda Haas. Grilled till tender and finished with a honey glaze, these skewers pack a punch.
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|1 Tablespoon||grapeseed or vegetable oil|
|2 Tablespoon||Tamari or coconut aminos|
|1 Tablespoon||fish sauce|
|1 Tablespoon||lime juice|
|2 Clove||garlic, minced|
|1 Pound||pork tenderloin or sirloin, cut into 1-inch cubes|
|1 Cup||diced fresh pineapple chunks|
|1/2||red onion, cut into 1-inch pieces|
|1/4 Cup||Thai basil leaves, or basil leaves|
In a medium bowl, add the grapeseed oil, Tamari, fish sauce, lime juice, honey, and garlic. Stir to combine.
1 Tablespoon grapeseed or vegetable oil
2 Tablespoon Tamari or coconut aminos
1 Tablespoon fish sauce
1 Tablespoon lime juice
2 Teaspoon honey
2 Clove garlic, minced
Add the pork, pineapple, and onions and stir. Allow to sit for at least one hour, or refrigerate for up to 8 hours.
1 Pound pork tenderloin or sirloin, cut into 1-inch cubes
1 Cup diced fresh pineapple chunks
1/2 red onion, cut into 1-inch pieces
One hour before cooking, soak 4-5 bamboo skewers in water for at least 30 minutes. Bring the meat to room temperature.
Thread the pork, pineapple, red onion, and basil leaves onto the skewers, dividing equally between the skewers. Reserve the marinade.
1/4 Cup Thai basil leaves, or basil leaves
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Place the skewers directly on the grill grates. Close the lid and cook for 5 minutes. Brush with the reserved marinade, and flip the skewers. Discard the remaining marinade. Close the lid and cook for 5-7 minutes, until the pork is cooked through, and pineapple has caramelized.
400 ˚F / 204 ˚C
Remove from the grill and allow to rest for 10 minutes before serving. Enjoy!