Pineapple-Pork Kababs
Pork and pineapple skewered with onions and red bell peppers and grilled with a sweet glaze.

Recipe by Paul Mayville

Ingredients

• 1 ripe pineapple, peeled, cored and cubed (or 4 cups pineapple chunks)
• 3-4 pounds pork loin, cubed
• 2 medium red-bell peppers, cut into 1-1/2 inch squares
• 2 medium onions, Frenched
• 16-20 bamboo skewers, soaked in water
• 1 1/2 cups pineapple juice
• 1/2 cup barbecue sauce
• 1/4 cup corn syrup
• 1/4 cup catsup
• 3 tablespoons soy sauce
• 1 tablespoon lime juice
• 3 cloves garlic, minced

Directions

Skewer, in the following order; pork, onion, pineapple, bell pepper, and repeat until skewer contains 3 of each. Finish with additional cube of pork so there is meat at both ends.

Whisk remaining ingredients together in a medium bowl. Place kababs in a zippered-plastic bag, pour in marinade and refrigerate overnight.

Grill kababs (lump charcoal is best) for 15-20 minutes turning so as not to burn, using marinade to baste.

Yields 16-20 kababs (serves 4)