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Grilled Pineapple And Pork Skewers

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15

Hickory

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 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

    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

  • 2

    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 Whole red onion, cut into 1-inch pieces

  • 3

    One hour before cooking, soak 4-5 bamboo skewers in water for at least 30 minutes. Bring the meat to room temperature.

  • 4

    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

  • 5

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    : 400 ˚F

  • 6

    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.

  • 7

    Remove from the grill and allow to rest for 10 minutes before serving. Enjoy!

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