PACIFIC ISLAND PORK KABOBS

Pacific Island Pork Kabobs image

Number Of Ingredients 14

FOR THE MARINADE:
1 cup mango or peach juice/nectar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon Asian sesame oil
2 pounds pork loin, cut into 1 1/4-inch pieces
10 green onions, (white part only), cut into 1-inch pieces
2 small red bell peppers, stems, seeds, ribs removed, cut into 1 1/2" cubes
1 small fresh pineapple, peeled, cored, and cut into 1 1/2-inch chunks
vegetable oil
kosher salt

Steps:

TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients.Place the pork pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.Remove the pork from the bag, reserving the marinade. Pour the marinade into a small saucepan. Bring the marinade to a boil and boil for 1 full minute. Remove from the heat.Skewer the pork, alternating with the onion, bell pepper, and pineapple. There should be four or five pieces of meat per skewer. Allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the kabobs with vegetable oil and season with salt. Grill over Direct Medium heat for 10 to 12 minutes, turning and basing with the reserved marinade once halfway through grilling time. The pork will be firm and the pineapple pieces will be lightly charred, juicy, and just beginning to slip off the skewers. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves