As soon as I saw this glaze on Pink Parsley, I knew I wanted to try it. I adapted it to include other veggies on the skewers for a more complete meal. This glaze is amazing. I am going to try it on chicken next. Miss F had a grand time threading the skewers. She made pork and bell peppers ones for herself and made skewers without tomatoes for C. Feel free to make these on the grill, they would be equally fabulous on the barbecue. Miss F had such a great time making the skewers, she made us fruit skewers for dessert that evening. It's more fun to eat from a stick!
1 pound boneless thick cut pork chops, cut into 1” cubes
1 teaspoon kosher salt
3 tablespoons brown sugar
2 tablespoons Sriracha
1 teaspoon cornstarch
1 bell pepper, seeded and chopped
1 small can pineapple chunks
1 cup grape tomatoes
Toss the pork and salt together in a bowl. Let stand at room temperature for 20 minutes. Whisk together the brown sugar, Sriracha and cornstarch in a small bowl. Soak wooden skewers in water and spray a broiler pan with cooking spray. Preheat the broiler to high. Thread the pork, bell pepper, pineapple chunks and tomatoes onto the skewers and place them on the prepared pan. Brush the skewers with half of the glaze. Broil the skewers for 4 to 5 minutes, flip the skewers and brush with the remaining glaze. Broil for 4 to 5 minutes more. Serve.
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