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?)
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