Get ready to tantalize your taste buds with a dish that's bursting with flavor and sunshine: Glazed Pork Pineapple Kabobs! This American classic combines tender pork tenderloin and juicy pineapple chunks, all glazed in a sweet and savory marinade that will have your guests coming back for seconds. Perfect for a summer barbecue or a quick weeknight dinner, these kabobs are not only easy to prepare but also a feast for the eyes. With just 35 minutes from prep to plate, you’ll be serving up deliciousness in no time. Dive into this recipe and discover how to make your next meal a memorable one!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, cubed
- 1 cup pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp olive oil
- 1 tsp garlic powder
- Skewers
Instructions
- Begin by preparing your ingredients. Cut the pork tenderloin into 1-inch cubes and set aside. If using fresh pineapple, cut it into 1-inch chunks as well. If using canned pineapple, drain the chunks thoroughly.
- In a medium bowl, combine the soy sauce, brown sugar, olive oil, and garlic powder. Whisk the mixture until the brown sugar is fully dissolved and the ingredients are well incorporated.
- Add the cubed pork tenderloin to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 15 minutes. For best results, marinate for up to 2 hours.
- While the pork is marinating, soak your skewers in water for about 10 minutes if using wooden skewers. This will help prevent them from burning on the grill.
- Preheat your grill or grill pan to medium-high heat. If using an outdoor grill, make sure the grates are clean and lightly oiled to prevent sticking.
- Once the pork has marinated, remove it from the refrigerator. Thread the marinated pork cubes and pineapple chunks onto the skewers, alternating between the two. Aim for about 3-4 pieces of pork and 2-3 pineapple chunks per skewer.
- Place the assembled kabobs on the preheated grill. Cook for about 10 minutes, turning occasionally, until the pork is cooked through and reaches an internal temperature of 145°F (63°C) and the pineapple is caramelized.
- During the last few minutes of cooking, brush the kabobs with any remaining marinade to enhance the flavor and create a glaze.
- Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices to redistribute within the pork.
- Serve the glazed pork pineapple kabobs hot, either on their own or with a side of rice or salad. Enjoy your delicious meal!
Tips
- Marinate for Maximum Flavor: For the best results, allow the pork to marinate for at least 2 hours, or even overnight if you have the time. This will infuse the meat with more flavor and tenderness.
- Choose the Right Skewers: If using wooden skewers, soak them in water for about 10 minutes before grilling. This helps prevent them from burning and ensures your kabobs hold together beautifully.
- Grill Temperature Matters: Preheat your grill to medium-high heat and make sure the grates are clean and lightly oiled. This will help achieve those perfect grill marks and prevent sticking.
- Don’t Overcrowd the Skewers: When threading your kabobs, leave a little space between the pork and pineapple pieces. This allows for even cooking and helps to caramelize the pineapple beautifully.
- Check the Temperature: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C). This guarantees that your pork is juicy and safe to eat.
- Rest Before Serving: Allow the kabobs to rest for a few minutes after grilling. This step helps the juices redistribute, making each bite incredibly succulent.
- Serve with a Side: Pair your kabobs with a refreshing salad or a side of rice to balance the flavors and create a complete meal.Enjoy your cooking adventure and savor every delicious bite of these Glazed Pork Pineapple Kabobs!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 75mg
