Best Pacific Pork Kebabs With Pineapple Rice Recipes

GRILLED PORK AND PINEAPPLE KABOBS

Grilled Pork and Pineapple Kabobs image

Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.

Provided by skinnymom

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h20m

Yield 10

Number Of Ingredients 15

Ingredients

1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
10 bamboo skewers
2 teaspoons vegetable oil, or as needed
3 cups cubed fresh pineapple
2 red bell peppers, cut into cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds

Steps:

Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g

PORK KEBABS WITH PINEAPPLE

Pork Kebabs With Pineapple image

Sweet and sour pork on a stick, Yummy. You won't want to eat this too fast, your mouth will be upset when they are all gone. :)

Provided by 2Bleu

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
3 garlic cloves, minced
2 tablespoons soy sauce
salt and black pepper, to taste
2 lbs boneless center cut pork chops, thick chops cut into 1-1/4-inch cubes
1 large fresh pineapple, cut into 1-inch chunks
2 red bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons olive oil
salt and black pepper, to taste

Steps:

Combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl.
Add pork, tossing to coat.
Marinade for 30 minutes or up to 4 hours.
Toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper.
Thread red pepper, then onion, then pineapple, then pork onto 8 skewers. Repeat until all pieces are used up.
Brush with remaining marinade.
Grill kebabs over high heat, turning until pork is well browned and cooked through, about 10 minutes.

SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE

Sunny's Pork Kebabs and Baked Pineapple Rice image

Provided by Sunny Anderson

Categories main-dish

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 cup pineapple juice
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean chili paste)
1 clove garlic, grated on a rasp grater or finely minced
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Sunny's Baked Pineapple Rice, recipe follows, for serving
1 cup jasmine rice, rinsed
4 pineapple rings, cut into chunks
1/2 cup coconut milk
2 tablespoons unsalted butter
1 teaspoon kosher salt
Freshly cracked black pepper
1/4 cup toasted almond slivers
2 scallions, white and green parts, finely chopped

Steps:

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
Heat a grill or grill pan to medium-high heat.
Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
Preheat the oven to 350 degrees F.
Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
Add the almonds and scallions, fluff with a fork and serve warm.

PORK AND PINEAPPLE KEBABS WITH SWEET-AND-SOUR SAUCE

Pork and Pineapple Kebabs with Sweet-and-Sour Sauce image

Categories Pork Marinate Low Cal Pineapple Grill Chill Grill/Barbecue Gourmet

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

2 tablespoons red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon dried hot red pepper flakes
1/4 cup vegetable oil
1 1/2 pounds boneless trimmed pork shoulder or pork loin, cut into forty 1-inch pieces
1/4 cup ketchup
2 tablespoons distilled vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon Oriental sesame oil
a 4-pound pineapple, peeled, cored, and cut into thirty 3/4-inch-thick wedges
ten 10-inch wooden skewers, soaked in water for 30 minutes

Steps:

In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified. Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer. Brush the kebabs with some of the reserved marinade and grill them on a rack set 5 to 6 inches over glowing coals, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy. Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more. (Discard any remaining marinade; do not serve it as an accompaniment.)

DRIED PINEAPPLE ROUNDS

Dried Pineapple Rounds image

Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe in episode 705 of Martha Bakes.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 1h25m

Yield Makes about 30 rounds

Number Of Ingredients 1

Ingredients

1 small uncored pineapple, peeled and cut into very thin rounds

Steps:

Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.
Bake, flipping once halfway through, until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you've sliced the pineapple). Transfer rounds to a wire rack; let cool completely (they will become crisp as they cool).