|When I saw this recipe pop up in the last Secret Recipe Club reveal on I Am a Honey Bee, I knew I had to try it. It is very similar to my favorite kebab recipe, but I loved the addition of chili garlic sauce. Next time I make these, I am going to increase it to one tablespoon, I love the heat. I made things easier on myself by using canned pineapple, but I imagine it would be amazing with fresh pineapple chunks. C was a fan, except for the mushrooms, which I was happy to eat off his plate. Miss F only ate the pork and bell pepper. I am still puzzled by her pineapple aversion.|
¼ cup soy sauce
¼ cup pineapple juice
1 tablespoon rice wine vinegar
2 gloves garlic, crushed
1 teaspoon chili garlic sauce
1 tablespoon of brown sugar
1 pound of pork tenderloin, cut into 1″ cubes
1 20 ounce can pineapple chunks
1 red pepper, cut into 1” squares
1 zucchini, sliced into ½” thick pieces
½ pound whole white button mushrooms
Soak 10 wooden skewers for at least an hour before using them or use metal skewers.
Combine the soy sauce, juice, vinegar, garlic, chili garlic sauce and brown sugar in a medium bowl. Reserve two tablespoons of the marinade. Add the pork to the bag and marinate for 1 hour or more. Thread the pork, pineapple, red pepper, zucchini and mushrooms onto the skewers.
Grill the kebabs over medium-high heat. Using a basting brush, brush the kebabs with the reserved marinade each time you turn the kebabs grilling each side. Cook the kebabs until done with an internal temperature of the pork is 145 degrees. Let rest for about 5 minutes before serving.
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