PINEAPPLE PORK KEBABSPosted on Tuesday, June 5th, 2018 |
Pineapple and pork were meant to be. Don’t agree? You will after trying Big Poppa’s Pineapple Pork Kebabs recipe. The sweet flavors of the pineapple paired with a coat of Big Poppa’s Sweet Money Championship Rub infuse the pork with irresistible flavor. Throw some onions in alongside with red bell pepper and marinate with Teriyaki sauce and you’ve got yourself a flavor party.
Try making Big poppa’s Pineapple Pork Kebabs at your next cookout, but make sure to make extra, these kebabs will be gone before you have a chance to sit down and eat.
Course: Appetizer, Side Cuisine: American Prep Time: 1 hr Cook Time: 20-30 min Servings: 2-4
1/2 Smithfield Prime Boneless Pork Loin
1 whole sweet onion
1 whole red bell pepper
2 cup fresh pineapple chunks
3-4 tablespoons Big Poppa Smokers Sweet Money Championship Rub
1-2 flexible kebab skewers
20 oz Island Teriyaki Marinade
Preheat grill/cooker to 250F
Trim and cut the boneless loin into cubes, around 2″ per cube
Cut onion into 1-1.5″ squares, to be used as spacers
Cut red bell pepper into 1-1.5″ squares, to be used as spacers
Season pork, onion, bell pepper, and pineapple with Big Poppa Smokers Sweet Money Championship Rub
Take flexible kebab skewer and thread on bell pepper, onion, pork, and pineapple – repeat until the length of the skewer is almost full, but make sure to leave some room so you can handle the skewer later
Put assembled kebab into a large ziplock bag and add the bottle of Teriyaki Marinade
Carefully remove air from marinade bag, and put in fridge for 20 minutes
Remove the kebab from the bag, place on grill/in cooker over indirect heat, cook for 12-14 minutes, pull and set aside
Increase cooker temperature to 400F for searing
Sear kebabs at high heat, looking for caramelization
Check internal temp of pork, pull from the cooker at 145F (so pork is still pink and tender)
Remove from skewer, plate over a bed of rice or side of your choice
