Aloha pork kebabs
0
- Prep Time15 min
- Total Time15 min
- Makes8 kebabs
Andreas Trauttmansdorff
Ingredients
8 large skewers
1/4 cup ketchup
3 tbsp soy sauce
1 tbsp dark sesame oil
4 garlic cloves, or 2 1/2 tsp bottled chopped garlic
2 pork tenderloins
1 small pineapple, peeled, or 398-mL can pineapple slices, drained
1 red onion
1 red bell pepper
vegetable oil
Instructions
If using wooden skewers, soak in water. In a large bowl, stir ketchup with soy, sesame oil and garlic. Slice tenderloins in half lengthwise, then into 1-inch- (2.5-cm-) thick chunks. Add pork to ketchup mixture and turn to coat. Let stand at room temperature, 20 minutes, or cover and refrigerate up to 2 hours.
Meanwhile, cut fresh pineapple lengthwise into quarters. Slice out core. Then slice into large chunks. If using canned pineapple, slice each ring into 3 pieces. Slice onion into 4 wedges, then slice each wedge in half crosswise. Cut pepper into quarters, then cut each quarter into 4 pieces. Place all in a bowl and lightly drizzle with oil. Toss to evenly coat.
Oil grill and heat barbecue to medium. Alternately thread meat, pineapple and vegetables onto skewers. Place kebabs on grill. Barbecue, covered, turning occasionally, until meat is firm when pressed, 10 to 15 minutes. Good with herbed rice.
Nutrition (per serving)
Calories 192, Protein 21.8g, Carbohydrates 14g, Fat 5.6g, Fibre 1.6g, Sodium 527mg.
These are a smart choice when grilling for a crowd - a little pork goes a long way when you add colourful fruit and veggies. It makes them look plentiful.
Indoor Oven Sizzle
Position oven rack 3 to 4 inches (7.5 to 10 cm) from broiler. Preheat broiler. Line a rimmed baking sheet with foil, then lightly oil. Place kebabs in a single layer on foil. Broil until lightly browned around edges, 10 to 15 minutes. You don't have to turn over when broiling.
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