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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.
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
1 Pound pork tenderloin or sirloin, cut into 1-inch cubes
1 Cup diced fresh pineapple chunks
1/2 Whole red onion, cut into 1-inch pieces
1/4 Cup Thai basil leaves, or basil leaves
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
1 Pound pork tenderloin or sirloin, cut into 1-inch cubes
1 Cup diced fresh pineapple chunks
1/2 Whole red onion, cut into 1-inch pieces
1/4 Cup Thai basil leaves, or basil leaves
: 400 ˚F