Grilled Pork and Pineapple Kabobs: A Delicious Summer Recipe

Ingredients

• 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
• 0.5 cup reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon lime juice
• 1 teaspoon Sriracha sauce
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 10 bamboo skewers
• 2 teaspoons vegetable oil, or as needed
• 3 cups cubed fresh pineapple
• 2 red bell peppers, cut into cubes
• 3 green onions, thinly sliced
• 1 teaspoon sesame seeds

Instructions

1. In a large resealable bag, mix the pork with soy sauce, rice wine vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic. Remove excess air, seal, and shake to ensure the pork is well coated. Let it marinate in the refrigerator for 1 hour, turning occasionally for even flavor distribution.
2. Soak the skewers in water for approximately 20 minutes while the pork marinates. This prevents them from burning on the grill, ensuring perfect kabobs every time.
3. Preheat your outdoor or indoor grill pan to medium-high heat. Lightly grease the grate with oil to prevent sticking.
4. Thread the marinated pork, pineapple chunks, and bell pepper pieces onto the skewers in an alternating pattern. Discard the remaining marinade after threading.
5. Grill the kabobs on the preheated grill, turning every 2 minutes, until grill marks appear and the pork is cooked through (no longer pink). Garnish with fresh green onions and sesame seeds before serving.

Nutrition

• Calories: 125 kcal
• Fat Content: 5 g
• Fiber Content: 2 g
• Sugar Content: 9 g
• Sodium Content: 466 mg
• Protein Content: 8 g
• Cholesterol Content: 20 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g