Jerk Pork Pineapple Kabobs Recipes

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GRILLED PORK AND PINEAPPLE KABOBS



Grilled Pork and Pineapple Kabobs image

Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.

Provided by skinnymom

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h20m

Yield 10

Number Of Ingredients 15

1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
10 bamboo skewers
2 teaspoons vegetable oil, or as needed
3 cups cubed fresh pineapple
2 red bell peppers, cut into cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds

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.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g

JERK PORK & PINEAPPLE KABOBS



Jerk Pork & Pineapple Kabobs image

Here's a perfect way to spice up a barbecue. These kabobs are sure to please guests who like a little "heat." I recommend using pina colada yogurt as a dip.-Ava Bryan, East Hartford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 kabobs.

Number Of Ingredients 21

2 bunches green onions, coarsely chopped
1 medium onion, coarsely chopped
1 habanero pepper, halved and seeded
2 tablespoons white vinegar
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons salt
2 teaspoons brown sugar
2 teaspoons ground allspice
2 garlic cloves, peeled
2 teaspoons minced fresh gingerroot
2 teaspoons minced fresh thyme
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon lime juice
1 pound pork tenderloin, cut into 1-inch pieces
1 can (8 ounces) unsweetened pineapple chunks, drained
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

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.

Nutrition Facts : Calories 235 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 988mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.

JERK CHICKEN AND PINEAPPLE KEBABS



Jerk Chicken and Pineapple Kebabs image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 15

1/4 cup firmly packed dark brown sugar
1/4 cup dark rum
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 bunch scallions (white and green parts), roughly chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
5 cloves garlic, chopped
1 tablespoon freshly grated peeled ginger
2 teaspoons ground allspice
1 teaspoon pumpkin pie spice
4 boneless, skinless chicken breast halves (about 11/4 pounds), cut into large cubes
1 bunch scallions (white and green parts), cut into 2-inch pieces
1/2 fresh pineapple, peeled, cored, and cubed
Kosher salt
6 grilled pita bread, for serving (1 pita per serving)

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.

Nutrition Facts : Calories 380, Fat 6 grams, SaturatedFat 0.5 grams, Cholesterol 55 milligrams, Sodium 510 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 28 grams

PINEAPPLE PORK KABOBS



Pineapple Pork Kabobs image

Pork tenderloin is marinated and grilled to tender perfection in these eye-catching kabobs. Enjoy the skewers with strawberry gelatin and chocolate cupcakes for dessert...or round out dinner with canned peaches and vanilla ice cream.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 can (8 ounces) unsweetened pineapple chunks
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons brown sugar
Dash pepper
1/2 pound pork tenderloin, cut into 1-inch pieces
1/2 small sweet red pepper, cut into 1-inch chunks
1/2 small green pepper, cut into 1-inch chunks
Hot cooked rice, optional

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.

Nutrition Facts :

BRINE-CURED PORK KABOBS WITH JALAPEñOS AND PINEAPPLE



Brine-Cured Pork Kabobs with Jalapeños and Pineapple image

Categories     Pork     Pineapple     Brine

Yield makes 8

Number Of Ingredients 23

6 cups cold water
1/4 cup sugar
3 tablespoons coarse salt, plus more for seasoning
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon allspice berries
3 cloves garlic, chopped
1 3/4 pounds pork loin, cut into 1 1/2-inch cubes
1/2 pineapple, peeled, cored, and cut into 1-inch chunks
16 medium jalapeño or other hot peppers, cut in half lengthwise
Spicy Molasses Glaze (recipe follows)
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Spicy Molasses Glaze
2 tablespoons molasses
3 cloves garlic, minced
2 serrano chiles or jalapeño peppers, minced
1 piece (1 inch) fresh ginger, peeled and grated
1/2 teaspoon crushed red pepper flakes
3/4 cup extra-virgin olive oil
1/2 tablespoon coarse salt
Pinch of freshly ground black pepper
(makes about 1 cup)

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.

PORK KEBABS WITH PINEAPPLE



Pork Kebabs With Pineapple image

Sweet and sour pork on a stick, Yummy. You won't want to eat this too fast, your mouth will be upset when they are all gone. :)

Provided by 2Bleu

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3 garlic cloves, minced
2 tablespoons soy sauce
salt and black pepper, to taste
2 lbs boneless center cut pork chops, thick chops cut into 1-1/4-inch cubes
1 large fresh pineapple, cut into 1-inch chunks
2 red bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons olive oil
salt and black pepper, to taste

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.

PORK AND PINEAPPLE KABOBS



Pork and Pineapple Kabobs image

Pass the napkins! These Pork and Pineapple Kabobs are a deliciously sticky mix of sweet and savory. Make Pork and Pineapple Kabobs in under 45 minutes.

Provided by My Food and Family

Categories     Home

Time 39m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Honey Spiced Pork Chop Barbecue Sauce
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. finely chopped fresh rosemary
1 lb. boneless pork loin, cut into 1-inch chunks
1 cup fresh pineapple chunks (1 inch)
1 cup green pepper chunks (1 inch)
1/2 cup red onion chunks (1 inch)

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.

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY



Jerk Chicken And Pineapple Skewers Recipe by Tasty image

Here's what you need: scallions, habanero peppers, garlic, fresh ginger, dark brown sugar, soy sauce, ground allspice, cinnamon, dried thyme, boneless, skinless chicken breast, pineapple juice, ketchup, kosher salt, large red onion, red bell peppers, pineapple, lime wedge, fresh cilantro, bamboo skewers

Provided by Alix Traeger

Categories     Dinner

Time 2h5m

Yield 4 servings

Number Of Ingredients 19

7 scallions, cut into 2 in (5 cm) pieces
3 habanero peppers, seeded
8 cloves garlic
1 fresh ginger, peeled and thinly sliced
⅓ cup dark brown sugar, tightly packed
2 tablespoons soy sauce
1 tablespoon ground allspice
1 teaspoon cinnamon
1 tablespoon dried thyme
1 ½ lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) pieces
8 oz pineapple juice
¼ cup ketchup, plus 2 tablespoons of ketchup
kosher salt, to taste
1 large red onion, cut into 1 1/2 in (3 cm) pieces
2 red bell peppers, cut into 1 1/2 in (3 cm) pieces
2 cups pineapple, cut into 1 1/2 in (3 cm) cubes
lime wedge, for serving
¼ cup fresh cilantro, finely chopped, for garnish
8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)

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!

Nutrition Facts : Calories 387 calories, Carbohydrate 49 grams, Fat 4 grams, Fiber 4 grams, Protein 38 grams, Sugar 34 grams

JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE



Jerk pork & pineapple skewers with black beans & rice image

Pop these healthy kebabs on a griddle or the BBQ - they're packed with Creole spices and are a lean treat

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

400g pork fillet , cut into 4cm chunks
2 tbsp jerk or Creole seasoning
1 tsp ground allspice
1 tbsp hot chilli sauce , plus extra to serve (optional)
3 limes , zest and juice 1, other 2 cut into wedges to serve
½ small pineapple , peeled , cored and cut into 4cm chunks
1 tbsp vegetable oil
200g basmati rice
400g can black bean , drained and rinsed

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.

Nutrition Facts : Calories 451 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium

BRINE-CURED PORK KABOBS WITH JALAPENOS AND PINEAPPLE



Brine-Cured Pork Kabobs with Jalapenos and Pineapple image

These delicious kabobs combine cubes of brine-cured pork with pineapple chunks and hot peppers. Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces so it only needs to be cured for four hours.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8

Number Of Ingredients 13

6 cups cold water
1/4 cup sugar
3 tablespoons coarse salt, plus more for seasoning
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon allspice berries
3 cloves garlic, chopped
1 3/4 pounds pork loin, cut into 1 1/2-inch cubes
16 medium jalapenos, or other hot peppers, cut in half lengthwise
Spicy Molasses Glaze
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 pineapple, peeled, cored, and cut into 1-inch chunks

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.

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From pinterest.com


GRILLED CHICKEN KABOBS WITH JERK SEASONING - A MIND "FULL" MOM
2018-06-12 Instructions. Place the oil, lime juice, peppers, ginger, maple syrup, and seasonings into a blender and blend until smooth. Pour the marinade over the chicken and let sit in the refrigerator for at least 30 minutes and up to 4 hours. If using wooden skewers, soak in …
From amindfullmom.com


GRILLED JERK CHICKEN PINEAPPLE SAUSAGE KABOBS
2015-06-10 Add chicken to spice mix and gently toss to coat. Assemble the kabobs: Place spice-coated chicken cubes, sausage, and pineapple on skewers. Grill kabobs on a preheated grill over medium-high heat, turning occasionally until chicken is cooked and pineapple and sausage is browned, about 10 minutes. Serve kabobs warm.
From wholeandheavenlyoven.com


SWEET AND SOUR PORK & PINEAPPLE KABOBS - MEAL PLANNING MOMMIES
2017-07-11 In a saucepan cook carrots, covered in boiling water for 8 minutes; drain well and transfer carrots to a bowl. While carrots are cooking prepare the other ingredients: Trim fat off of pork and cut into approximately 1-inch chunks. Rinse and drain pineapple chunks. Coarsely chop red and green pepper into approximately 1-inch chunks.
From mealplanningmommies.com


PORK-PINEAPPLE KABOBS
2011-06-01 Put pineapple in bag with pork for 30 minutes. Use metal skewers, or wooden skewers that have soaked in water for 30 minutes. Skewer the pork, pineapple and onions alternately on the skewers. Discard marinade. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
From angelaskitchen.com


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