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Pork and Pineapple Kebabs: A Taste of the Islands in Your Backyard

My earliest memories of summer always involve the scent of grilling. But it wasn’t just hot dogs and hamburgers; my grandfather, a seasoned traveler, loved to experiment. One year, he brought back the idea for these pork and pineapple kebabs from a trip to Hawaii. The sweet, caramelized pineapple perfectly balanced the savory pork, creating an explosion of flavor that transported us to a tropical paradise with every bite. That memory, that feeling of sunshine and exotic spices, is what I hope to recreate every time I fire up the grill and make these kebabs.

Recipe Overview

Prep Time: 8 hours 30 minutes
Cook Time: 25 minutes
Total Time: 8 hours 55 minutes
Servings: 4-6
Dietary Type: Gluten-Free (check soy sauce ingredients)

Ingredients

2 tablespoons red wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon hot red pepper flakes
1/4 cup vegetable oil
1 1/2 lbs boneless pork shoulder, trimmed, or 1 1/2 lbs 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
4 lbs pineapple, peeled, cored, and cut into thirty 3/4-inch thick wedges
Ten wooden skewers, 10-inch, soaked in water for 30 minutes

Equipment Needed

Large bowl
Whisk
Cutting board
Sharp knife
Grill

Instructions

In a large bowl, whisk together the red wine vinegar, the garlic paste (minced garlic mashed with salt), and the red pepper flakes.
Slowly add the vegetable oil in a stream, whisking constantly to emulsify the marinade. Make sure the oil and vinegar are fully combined into a stable mixture.
Add the pork to the marinade, stirring to coat all the pieces thoroughly.
Cover the bowl and chill in the refrigerator for at least 6 hours, or ideally overnight, to allow the flavors to fully penetrate the pork.
In a separate bowl, prepare the sweet-and-sour sauce by whisking together the ketchup, distilled vinegar, sugar, soy sauce, salt, and sesame oil until the sugar is completely dissolved. Set this sauce aside.
Drain the pork, reserving the marinade. Do not discard the marinade, as it will be used for basting during grilling.
Thread the pork and pineapple onto the soaked skewers, alternating them. Aim for 4 pieces of pork and 3 pieces of pineapple on each skewer. This combination provides a balanced flavor profile and pleasing visual appeal.
Brush the kebabs with some of the reserved marinade.
Grill the kebabs, basting them for the first 10 minutes with the reserved marinade and turning them frequently to ensure even cooking. Be careful not to let the sugar in the marinade burn.
Continue grilling for 20 to 25 minutes total, or until the pork is just cooked through but still juicy. Use a meat thermometer to check the internal temperature, which should be around 145°F (63°C). Overcooking will result in dry pork.
Brush the kebabs with the reserved sweet-and-sour sauce and grill them, turning them, for 2 minutes more to allow the sauce to caramelize and create a delicious glaze.

Expert Tips & Tricks

Soaking the skewers: Soaking the wooden skewers in water for at least 30 minutes prevents them from burning on the grill. If you are using metal skewers, this step is not necessary.
Pork selection: While pork shoulder provides a richer flavor, pork loin is leaner and cooks more quickly. Choose the cut that best suits your taste and preference.
Marinating time: The longer the pork marinates, the more flavorful it will be. However, avoid marinating for more than 24 hours, as the acidity in the marinade can start to break down the pork and make it mushy.
Grilling temperature: Maintain a medium-high heat on the grill to ensure that the pork cooks through without burning the pineapple.
Pineapple prep: Use fresh pineapple for the best flavor. If using canned pineapple, drain it thoroughly before threading it onto the skewers.
Spice Adjustment: If you prefer less heat, reduce the amount of red pepper flakes or omit them entirely. For those who enjoy a spicier dish, consider adding a pinch of cayenne pepper to the marinade.
Basting is key! Make sure to baste every 2-3 minutes while cooking to ensure the kebabs remain moist and prevent burning.

Serving & Storage Suggestions

Serve the pork and pineapple kebabs hot off the grill, ideally with a side of rice or quinoa to soak up the delicious sweet-and-sour sauce. A fresh salad with a light vinaigrette is also a great accompaniment.

Storage: Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, you can use the microwave, oven, or grill. For the best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Grilling is also an option, but watch closely to prevent burning.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	826.9 kcal	N/A
Calories from Fat	440 g	53%
Total Fat	48.9 g	75%
Saturated Fat	13.8 g	68%
Cholesterol	120.9 mg	40%
Sodium	1037.8 mg	43%
Total Carbohydrate	70.4 g	23%
Dietary Fiber	6.6 g	26%
Sugars	54.7 g	218%
Protein	31.6 g	63%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

Chicken or Beef: Substitute the pork with chicken thighs or beef sirloin for different flavor profiles. Adjust cooking times accordingly.
Vegetarian Option: Replace the pork with firm tofu or halloumi cheese. Marinate the tofu as directed and grill until lightly browned.
Gluten-Free: Ensure that the soy sauce you use is gluten-free. Tamari is a great gluten-free alternative.
Spicy Mango Salsa: Serve the kebabs with a spicy mango salsa for an extra burst of flavor and freshness.
Vegetable additions: Add bell peppers, red onion, or zucchini to the skewers for added nutrients and visual appeal.

FAQs (Frequently Asked Questions)

Q: Can I prepare the kebabs ahead of time?
A: Yes, you can thread the kebabs onto the skewers and store them in the refrigerator for up to 24 hours before grilling. Just make sure to cover them tightly to prevent them from drying out.

Q: What is the best way to prevent the pineapple from burning on the grill?
A: Keep the grill at a medium-high heat and baste the kebabs frequently with the reserved marinade. This will help to keep the pineapple moist and prevent it from burning.

Q: Can I use a different type of vinegar?
A: While red wine vinegar and distilled vinegar are recommended for this recipe, you can experiment with other vinegars such as apple cider vinegar or rice vinegar. Keep in mind that the flavor will be slightly different.

Q: How do I know when the pork is cooked through?
A: The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to check for doneness.

Q: Can I bake these in the oven instead of grilling?
A: Yes, you can bake the kebabs in the oven at 375°F (190°C) for about 25-30 minutes, or until the pork is cooked through.

Final Thoughts

These Pork and Pineapple Kebabs are a guaranteed crowd-pleaser, perfect for summer barbecues or a simple weeknight dinner. The combination of sweet, savory, and slightly spicy flavors is simply irresistible. So, fire up your grill, gather your ingredients, and get ready to transport your taste buds to a tropical paradise. Don’t be afraid to experiment with the variations and substitutions to create your own unique version of this classic dish. And most importantly, enjoy the process of cooking and sharing this delicious meal with your loved ones. I’d love to hear how your kebabs turned out, so please share your feedback and any creative twists you added! Consider pairing with a crisp Pinot Grigio to complement the sweetness of the pineapple.

Pork and Pineapple Kebabs Recipe