Time 1h20m Yield 10 Number Of Ingredients 15 Steps:
Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally. While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame. Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil. Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade. Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.
Time 40m Yield 4 kabobs. Number Of Ingredients 21 Steps:
In a food processor, combine the first 17 ingredients; cover and process until blended. Transfer to a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat is tender, turning occasionally.
Time 1h30m Number Of Ingredients 15 Steps:
Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool. Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours. Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Yield makes 8 Number Of Ingredients 23 Steps:
Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add the 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 the skewers, off direct heat, on a hot grill. Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill. The pineapples and peppers should be soft and charred. Spicy Molasses Glaze Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl. Add pork, tossing to coat. Marinade for 30 minutes or up to 4 hours. Toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper. Thread red pepper, then onion, then pineapple, then pork onto 8 skewers. Repeat until all pieces are used up. Brush with remaining marinade. Grill kebabs over high heat, turning until pork is well browned and cooked through, about 10 minutes.
Time 39m Yield 4 servings Number Of Ingredients 7 Steps:
Mix first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce; toss to coat. Refrigerate 15 min. to marinate. Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto skewers alternately with pineapple, peppers and onions. Grill 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.
Time 2h5m Yield 4 servings Number Of Ingredients 19 Steps:
Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper. In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute. In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour. Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt. Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients. Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce. Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC). Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high. Baste the skewers on all sides with the jerk sauce. Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized. Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro. Enjoy!
Time 20m Number Of Ingredients 9 Steps:
Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil. Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm. Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.
Yield Makes 8 Number Of Ingredients 13 Steps:
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.
