Thursday, May 12, 2005

Pork and Pineapple Kababs

I love to grill and fruit on the grill is delicious. Use fresh pineapple for the best flavor. Enjoy! 1/4 cup frozen pineapple juice concentrate, thawed 4 teaspoons cider vinegar 4 teaspoons molasses 1 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce (I use korean, but you can use your favorite) 2 teaspoons canola oil 1 lb. center-cut boneless pork loin chops (1 1/4 inch thick), cut into 1 1/4-inch pieces (City Chicken cubes will do too) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 4 (3/8-inch-thick) slices fresh pineapple, each cut into 4 wedges 1 bunch green onions, white and light green parts only, cut into 2-inch pieces 1. In small bowl, whisk together pineapple juice concentrate, vinegar, molasses, Worcestershire sauce, hot pepper sauce and oil. 2. Heat grill. Sprinkle pork with salt and pepper. Alternately thread pork, pineapple and green onion onto 4 (10- to 12-inch) skewers four times; finish each skewer with 1 piece pork. 3. Lightly oil grill grate. Place kebabs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cover grill; grill 8 to 10 minutes or until pork is browned and just cooked through, turning and basting occasionally with pineapple juice concentrate mixture. Do final baste 2 minutes before kebabs are done cooking.

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