RED ONION, PORK, AND PINEAPPLE WITH SRIRACHA-PINEAPPLE MARINADE
Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 7
Steps:
- In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.
- Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.
SRIRACHA-PINEAPPLE MARINADE
This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Boil pineapple juice to reduce to 1/2 cup. Let cool and combine with other marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
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