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Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade

Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, July/August 2013

Ingredients

  • 2 cups pineapple juice
  • 1/4 cup vegetable oil, plus more for grill
  • 2 to 4 tablespoons Sriracha sauce
  • Salt and pepper
  • 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces
  • 2 small red onions, sliced into 3/4–inch rings
  • 1 pineapple, cut into 1 1/2-inch pieces

Directions

  1. In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.

  2. Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).

  3. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

Cook's Notes

Put the different kebab combos on platters for guests to choose.

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