Food & Cooking Recipes Appetizers Finger Food Recipes Brine-Cured Pork Kabobs with Jalapenos and Pineapple Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 These delicious kabobs combine cubes of brine-cured pork with pineapple chunks and hot peppers. Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces so it only needs to be cured for four hours. Ingredients 6 cups cold water ¼ cup sugar 3 tablespoons coarse salt, plus more for seasoning 2 bay leaves 1 tablespoon whole black peppercorns 1 tablespoon allspice berries 3 cloves garlic, chopped 1 ¾ pounds pork loin, cut into 1 ½-inch cubes 16 medium jalapenos, or other hot peppers, cut in half lengthwise Spicy Molasses Glaze 1 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil ½ pineapple, peeled, cored, and cut into 1-inch chunks Directions Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside. Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper. Arrange skewers, off direct heat, on a hot grill. Grill, rotating skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until pork is cooked through but juicy in the center, about 12 minutes, depending on heat of grill. Pineapples and peppers should be soft and charred. Serve with choice of condiments. Rate it Print