Grilled Pineapple And Pork Skewers
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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.
Prep Time
1 Hr
Cook Time
15 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 | red onion, cut into 1-inch pieces |
| 1/4 Cup | Thai basil leaves, or basil leaves |
Steps
1
In a medium bowl, add the grapeseed oil, Tamari, fish sauce, lime juice, honey, and garlic. Stir to combine.
2
Add the pork, pineapple, and onions and stir. Allow to sit for at least one hour, or refrigerate for up to 8 hours.
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.
5
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
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.
400 ˚F / 204 ˚C
00:14
7
Remove from the grill and allow to rest for 10 minutes before serving. Enjoy!
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