Grilled Pork Barbecue with Pineapple

Rub some spice, mix in the sweet pineapple, throw in the tart little tomatoes, char-grill it and you’ll have a mind-boggling Grilled Pork Barbecue with Pineapple meal on a stick.

Whether it’s the middle of the year or the middle of the week , this is one of the easiest appetizers to do . Make these for yourself, the family or some friends.  You can put these skewers together quickly.

Just have sliced pork strips and fresh produce ready. Soak the bamboo skewers . Layer the flavors for a few hours. Then fire up the grill.  In no time, you’ll have tender, fresh, tangy, zesty, sweet yet savory pork skewers to enjoy. Serve it with chilled beverages and cold salads. Trust me everyone will keep asking for more!

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Grilled Pork Barbecue with Pineapple

  There’s nothing like these Grilled Pork Barbecue with Pineapple skewers, an all-time char-grilled favorite at our home. You can make the marinade ahead, soak the pork pieces and let the sweet, spicy, tangy, succulent flavors set. Then let the grill do the work for you. Stay cool and serve these with cold salads and chilled desserts. This is an AsianInAmericaMag.com recipe which first published on the community blog Homemade Quirk (Quirk Books). Serves 2 to 4 for appetizers.

Ingredients

• 1/2 pound sliced into 2-inch strips pork tenderloin
• 1/4 cup pineapple juice
• 1/2 cup thick soy sauce
• 1 cup seltzer water
• 2 Tablespoons organic honey
• from the juice of 4 pieces or use 1 Tablespoon lemon juice calamansi juice (the Filipino lime)
• 1 teaspoon red pepper flakes
• 1 Tablespoon use any bottled brand chili sauce
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon mustard
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper powder
• 1 cup cubes from fresh pineapple or use canned pineapple chunks
• 1 whole seeded, sliced into 2-inch strips red bell pepper
• 1 cup cherry tomatoes
• 16 pieces or more, pre-soaked in water for 30 minutes before meat is skewered bamboo skewers

Instructions

• 1. Mix the marinade in a bowl: pineapple juice, barbecue sauce, honey, seltzer water, lime juice, pepper flakes, chili sauce, Worcestershire sauce, mustard, paprika, salt and pepper. Prepare the pork tenderloin strips. If it’s convenient, ask the butcher to slice it for you in 2-inch strips. (I confess, I often do this for uniformed cuts). Marinate the pork pieces in this mixture. Keep in a non-reactive container. Cover with plastic wrap. Refrigerate for at least 4 to 6 hours, or overnight.
• 2. Soak the bamboo skewers for 30 minutes in a pan filled with water. This is to avoid burnt skewers when grilling, and minimize the splinters on the sticks. When ready, skewer the pork pieces and other ingredients in this order: red pepper, pork, pineapple, pork, cherry tomato, pork, and so forth. Place 3 to 4 pieces of pork per skewer.
• 3. On a pre-heated outdoor grill, over medium high heat, grill the pineapple pork skewers at 15 to 17 minutes total cooking time. While grilling, baste occasionally with the marinade to moisten the pork and maintain a shiny glaze.
• 4. Serve hot with a cold side salad or some steamed rice.
• Recipe Notes: If outdoor grilling is not convenient, use an indoor grill allowing for the same amount of cooking time. And when the seasons change and it gets colder, you can roast these pork skewers in an oven. If you do, use a shallow roasting pan, and broil at the last 5 minutes. If preferred, substitute chicken strips, using the same marinade.
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