alright, thank you for indulging me in my epic (read: 3 year) quest to perfect and publish some dairy free hazelnut ice cream with strawberry and chocolate swirls, that only takes, you know, several days and a dozen steps. aaaaand doesn’t even solve the question of what the heck we’re eating for dinner tonight! y’all are good sports. let’s grill some dinner, shall we?
grilled pork kebabs with pineapple are one of those recipes that turn out to be unreasonably delicious for how easy they are. if you’ve been around for a minute, you may have noticed that i’m not exactly the queen of those 3 ingredient, 10 minute meals that are plastered all over pinterest. and true to form, while i would classify this as a simple kebab recipe, it has more than 3 ingredients (but not too many!) and takes more than 10 minutes (but not too many!).
but it really is easy and so worth it to make these pork kebabs with pineapple. we start with pork pieces (i buy precut pieces at the farmers’ market and then just divide the really big pieces but most of the work is already done) and a simple marinade that doesn’t have any acid so if you decide to stay outside and punt tonight’s dinner to tomorrow, the meat doesn’t get all weird and over-tenderized. win!
then we chop a few veggies (or grab the precut ones…) and cut a pineapple into chunks (which is easy and not at all scary if you have a big, sharp knife) or you can grab the container of precut pineapple pieces that basically every grocery store produce section offers.
then it’s just skewering everything up and tossing it on the grill for a few minutes. or, if you’re like me and only have enough skewers (and patience) to skewer some of the ingredients, tossing the peppers and onions into a grill basket is a great alternative.
i know some folks like to thread some of each ingredient onto each skewer and i agree this is handy if you’re serving a crowd and want a more grab-and-go buffet situation. when it’s just the two of us and i’m planning to dismantle the skewers as soon as they come off the grill anyway, i like to keep the ingredients separated so that i can fine tune the heat and grill time they each receive (hotter part of the grill for the pork, less heat for the pineapple, etc.). but it’s totally up to you! just promise me you’ll try these grilled pork kebabs, ok? (well, unless you don’t eat pork, in which case, have you seen this summer favorite?)
grilled pork kebabs with pineapple combine an easy marinade with a quick spin on the grill to create a summer dinner that’s sure to be a favorite.
- ¼ cup (2 fl. oz. / 59 ml) coconut aminos or wheat free tamari (or low sodium soy sauce, if you’re cool with gluten and soy)
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 lbs (32 oz. / 907 g.) pork shoulder, trimmed and cut into 1” (2.5 cm) cubes
- 1 large yellow onion, cut into 8 wedges
- 2 bell peppers (your favorite colors), cut into 1” (2.5 cm) pieces
- 2 teaspoons avocado oil
- 1 pineapple, trimmed, cored, and cut into 1” (2.5 cm) cubes
- in a medium size bowl (if you have one with a lid, use that one!), whisk together the coconut aminos, garlic, chili powder, cumin, paprika, salt, and cloves. add the pork and toss to coat in the marinade. cover the bowl and marinate the pork in the refrigerator for 6 -12 hours.
- if you’re using wooden skewers, soak them in water for 30 minutes before using them to help prevent them from catching fire on the grill.
- in a large bowl, gently toss the onion and peppers with the oil to coat (try to avoid breaking up the onion sections too much).
- preheat the grill to medium high heat, with one area reserved for indirect heat.
- load up your skewers and/or grill basket as you prefer. i like to skewer the pork and pineapple (separately) and toss all of the veggies in a basket. you may prefer to turn each skewer into an individual serving with a bit of each item. it’s mostly personal preference, though i like the fine tuning that keeping things separately allows for, in terms of heat and time on the grill.
- grill the kebabs for 6 – 10 minutes, turning once, until the pork is cooked through, the vegetables are softened a bit, and everything has nice grill marks. (the usda recommends cooking pork to 145° F and then allowing it to rest 3 minutes.) serve immediately (well, after that 3 minute rest). leftovers keep ok, though i will say the pork tends to dry out a bit when reheated (i just throw it in the microwave… a covered skillet with gentle heat may yield better results). doesn’t stop me from enjoying leftovers for lunch, but i don’t want you to be surprised that the pork isn’t as delicious as it was fresh off the grill (though pairing it with a bite of juicy pineapple or even pepper goes a long way towards reviving the texture).
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