Grilled Pineapple And Pork Skewers

Steps

• 1

  Add the grapeseed oil, Tamari, fish sauce, lime juice, honey, and garlic in a medium bowl. Stir to combine.

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  Ingredients

  • 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.

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  Ingredients

  • 1 Pound pork tenderloin

  • 1 Cup Fresh Pineapple Chunks

  • 1/2 Whole red onion, sliced

• 3

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

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  Ingredients

  • 4 Whole Bamboo Skewers

• 4

  Thread the pork, pineapple, red onion, and basil leaves onto the skewers, dividing equally between the skewers. Reserve the marinade.

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  Ingredients

  • 1/4 Cup basil leaves

• 5

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

  Grill: 400 ˚F

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• 6

  Place the skewers directly on the grill grates. Close the lid and cook for 5 minutes. Then, 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 and pineapple has caramelized.

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• 7

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

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