Tender meat, sweet fruit, and vibrant veggies threaded together make a fun and exciting meal off the grill.
Ingredients
For the Marinade
1/3cupsoy saucelow-sodium preferred
2Tablespoonsbrown sugar
2teaspoonsWorcestershire sauce
1teaspoonDijon or whole-grain mustard
1/2teaspoongarlic powder
8-10cranksfresh-ground black pepper
For the Kabobs
2large pork chopssee note
1 and 1/2cupscubed pineapple
1 and 1/2cupscubed mango
2bell peppersany color, seeded and cut into chunks
1/2small red onioncut into chunks
For Serving, Optional
white or brown rice
fresh cilantro
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Instructions
First, marinate pork. Combine soy sauce, brown sugar, Worcestershire, mustard, garlic powder, and pepper in a medium bowl and whisk to combine. Cut pork into roughly 1-inch cubes and add to the bowl, turning to coat. Cover and refrigerate for 45-60 minutes.
Assemble kabobs. Prep the pineapple, mango, peppers, and onions. Remove pork from the fridge and thread onto skewers, alternating with the assorted veggies. Discard remaining marinade, and sprinkle kabobs lightly with kosher salt.
Grill. Preheat the grill to medium-high, and grill kabobs for about 5 minutes on each side, until pork is cooked through. (Pork should reach 145 degrees F.) Remove and serve right away, over rice and garnished with cilantro as desired.
Notes
Pork Chops: I typically use boneless chops and look for relatively thick ones, since they are easier to cut into kabob-sized pieces.
Marinade Time: If you want to get ahead, you can marinate the pork longer - up to 24 hours.
Skewers: I invested a couple years ago in stainless steel skewers, and they are so nice to have! Of course wooden ones work, also, and you can usually find them during the summer in regular grocery stores. If using wooden skewers, soak them for 30-60 minutes in water before threading and grilling the kabobs to minimize charring and flaming.
Yield: Depending on the size of your pork chops and exactly how many veggies you use, this may yield anywhere from 4-6 kabobs.