Grilled Pineapple and Pork Skewers
Freshen up your kabab routine with Grilled Pineapple and Pork Skewers by Amanda Haas. Grilled until tender and finished with a honey glaze, these skewers pack a punch and are a perfect summer time meal.
1 TBSP grapeseed or vegetable oil
2 TBSP Tamari or Coconut Aminos
1 TBSP Fish Sauce
1 TBSP Lime Juice
2 TSP honey
2 Cloves garlic, minced
1 LB pork tenderloin or sirloin, cut into 1″ cubes
1 cup diced fresh pineapple chunks
1/2 red onion, cut into 1″ segments
1/4 cup Thai basil leaves (or regular basil)
In a medium bowl, combine the grapeseed oil, tamari, fish sauce, lime juice, honey, and garlic. Stir to combine.
Add the pork, pineapple, and onions and stir.
Allow to sit for at least one hour or refrigerate for up to eight hours.
One hour before cooking, soak 4-5 bamboo skewers in water for at least 30 minutes.
Bring the meat to room temperature. Thread the pork, pineapple, red onion, and basil leaves onto the skewers, dividing equally between the skewers.
Reserve the marinade.
When ready to cook, set the Traeger to 400℉ and preheat, lid closed for 15 minutes.
Place the skewers on the grill and cook, turning occasionally, until the meat is cooked through and the pineapple is caramelized, about 10-12 minutes.
Brush with the additional glaze halfway through cooking.
Remove from the grill and allow to rest for 10 minutes before serving.
*Cook times will vary depending on set and ambient temperatures.
Recipe and photo from Traeger.