Rating: 3.67 stars
24 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0
  • 24 Ratings

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.

Everyday Food, July/August 2013

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Credit: Andrew Purcell

Recipe Summary test

prep:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • 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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Reviews

24 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0