Recipe Details

Asian Pork and Pineapple Kabobs

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 2 hours
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound boneless pork loin roast, cut into 1-inch cubes
3/4 cup teriyaki marinade, divided
2 cups pineapple chunks, about 1-inch
1 red bell pepper, cut into 1-inch squares
4 green onions, cut into 2-inch pieces
1/2 cup Thai peanut sauce
Steamed rice

Cooking Directions

Place pork in self-sealing plastic bag and add 1/2 cup teriyaki marinade. Seal bag and refrigerate 2 to 4 hours.

Prepare medium-hot fire in charcoal or preheat gas grill to medium high.

Remove pork from marinade. Thread pork, pineapple, red peppers and green onions onto skewers. Grill kabobs directly oven fire, turning to brown evenly, for about 10 to 12 minutes or until internal temperature reaches 145 degrees F. , brushing kabobs with reserved marinade. Let rest 3 minutes before serving.

Serve kabobs with peanut sauce on a bed of steamed rice, if desired.

Serves 4

Serving Suggestions

Look for Thai peanut sauce in the Asian aisle or a speciality store.  Serve with steamed Jasmine rice and Gingered Snow Peas.

Nutrition Information

Calories: 330 calories
Protein: 24 grams
Fat: 16 grams
Sodium: 1540 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 4 grams
Carbohydrates: 23 grams
Fiber: 3 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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