Chipotle Pineapple Pork Skewers Recipes

PINEAPPLE PORK SKEWERS

Steps:

• Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
• Thread 6 wooden skewers with alternating pieces of pineapple and pork.
• Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.

CHIPOTLE-PINEAPPLE PORK SKEWERS

Steps:

• Heat grill to medium-high heat.
• Mix first 3 ingredients until blended.
• Thread remaining ingredients alternately onto 4 skewers.
• Grill skewers 12 to 15 min. or until meat is done (145ºF), turning and brushing occasionally with pineapple sauce mixture.
• Remove skewers from grill. Let stand 3 min. before serving.

PINEAPPLE & PORK SKEWERS

Steps:

• Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
• Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
• Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.

SHRIMP AND PINEAPPLE SKEWERS (CHIPOTLE) RECIPE - (4.4/5)

Steps:

• Preheat grill to high, direct heat. Put chipotles, adobo sauce, brown sugar, and oil in a blender. Grate in zest from lemon; puree. Halve lemon lengthwise and slice ¼-inch thick. Thread shrimp and pineapple on skewers, finishing each skewer with 1 lemon slice. Mix chipotle puree and scallions in a large shallow bowl, add shrimp-pineapple skewers and rub with chipotle marinade. Grill skewers on oiled grates until shrimp are opaque, flipping once, about 5 minutes total.

GRILLED PORK AND PINEAPPLE SKEWERS WITH ACHIOTE SAUCE

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• Heat the oil in a small saucepan over medium-high heat. Add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve into a blender: discard the seeds. Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper. Cover the blender and puree until well combined.
• Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or up to overnight.
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Remove the pork from the marinade; discard the marinade. Thread the pork onto the skewers alternating with the pineapple and red onions. Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time. Take care not to overcook or the pork will become tough and dry. Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges. Pull the pork off the skewers onto a lettuce leaf and eat like a taco. For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side.

CHIPOTLE SHRIMP AND PINEAPPLE KABOBS

Steps:

• Pour 3/4 cup marinade over the shrimp in a large sealable plastic bag.
• Refrigerate and marinate for 30 minutes.
• Remove shrimp from the plastic bag and reserve the marinade.
• Thread the shrimp, pineapple chunks, onion, and bell peppers on the skewers.
• Grill or broil for 8 minutes, or until the shrimp turn pink, turning and brushing with the reserved marinade.

GRILLED PORK AND PINEAPPLE KABOBS

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.

CHIPOTLE PORK & PINEAPPLE KEBABS

Steps:

• Cut pork into bite-sized chunks for threading onto skewers.
• in a bowl just large enough to hold the pork, finely grate peel of lime and orange into bowl. Then squeeze the lime juice (about 2 tbsp.) and the orange juice (about 1/4 cup) into the bowl. Add oil, garlic, chipotle and oregano. Whisk to combine. Add pork and stir to coat. Refrigerate, covered at least 4 hours or overnight, turning occasionally.
• Oil the grill and preheat barbeque to medium-high. Thread pork onto skewers randomly with the pineapple. Sprinkle with salt. Grill, brushing with marinade and turning frequently until cooked through, 7 to 10 minutes. Adjust heat as needed.
• Remove the skewers to a platter and sprinkle with mint.

PINEAPPLE PORK KABOBS

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.