Time 55m Yield 6 servings. Number Of Ingredients 12 Steps:
Line a 15x10x1-in. baking pan with foil and grease the foil. On six metal or soaked wooden skewers, alternately thread the pork, green pepper, onion, mushrooms, cherries and pineapple. Place in prepared pan., In a small bowl, combine the preserves, brown sugar, butter, pineapple juice and cloves. Spoon half of the sauce over kabobs. , Bake at 375° for 20-30 minutes or until meat is tender, turning halfway. Baste occasionally with remaining sauce during the last 10 minutes of baking. Let stand 5 minutes before serving; serve with rice.
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 3h25m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours. After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point. Heat a grill or grill pan to medium-high heat. Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny’s Baked Pineapple Rice (or cover with aluminum foil until serving). Preheat the oven to 350 degrees F. Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes. Add the almonds and scallions, fluff with a fork and serve warm.
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.
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 30m Yield 2 Number Of Ingredients 6 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce. Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a large, glass or ceramic bowl, mix together the pineapple juice, lime juice, olive oil, and brown sugar. Add the chopped onions and stir to mix. Add the pork, toss to coat, cover, and refrigerate for at least 4 hours or up to overnight, stirring several times during soaking. Trim and core the pineapple (or use commercially available fresh pineapple). Cut the fruit into 1 1/2 to 2 inch chunks. You will have about 4 cups of cubes, or about 18 cubes. Thread the pork, pineapple, peppers and onions on six 12-inch skewers. Each skewer should have approximately 6 cubes of meat and 3 cubes of pineapple. Discard the marinade. Grill for 12 to 15 minutes, turning several times, or until the meat reaches the desired degree of doneness and the pineapple is lightly charred. To check for doneness, insert an instant-read thermometer into a thick piece of meat. The thermometer should register 155°F or slightly higher. Remove the pork, pineapple and vegetables from the skewers and serve.
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.
Yield Serves 4 to 6 Number Of Ingredients 13 Steps:
In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified. Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight. In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce. Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer. Brush the kebabs with some of the reserved marinade and grill them on a rack set 5 to 6 inches over glowing coals, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy. Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more. (Discard any remaining marinade; do not serve it as an accompaniment.)
Number Of Ingredients 15 Steps:
- In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, ginger, and garlic. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally. 2. While the pork is marinating, if using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame. 3. Heat an outdoor grill or indoor grill pan, and lightly grease the grates with a small amount of vegetable oil, or nonstick cooking spray. 4. Thread the skewers with the marinated pork, fresh pineapple, and red pepper, alternating back and forth; discard the marinade. 5. Grill for about 2 minutes on each side, getting grill marks and until fully cooked. 6. Garnish with the green onions and sesame seeds.
