Pacific Island Pork Kabobs Recipes

PACIFIC PORK KEBABS WITH PINEAPPLE RICE

Pacific Pork Kebabs with Pineapple Rice image

Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Steps:

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 2 g, Protein 28 g

PORK KABOBS

Pork Kabobs image

These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

1/2 cup vegetable oil
1/4 cup chopped onion
3 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 pounds boneless pork, cut into 1-inch cubes
CUCUMBER YOGURT SAUCE:
1 cup plain yogurt
1/2 cup chopped cucumber
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/8 teaspoon garlic salt
Pita bread

Steps:

In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

Nutrition Facts :

MAKE-IT-MINE PORK KABOBS

Make-It-Mine Pork Kabobs image

Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.

Provided by Food Network

Categories main-dish

Time 23m

Yield 8 Skewers

Number Of Ingredients 10

Ingredients

1 pound boneless pork loin or tenderloin, cut into 1½-inch cubes
¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon Dijon-style mustard or ½ teaspoon Chinese Five Spice
1 small red or orange sweet pepper, cut into 1-inch squares* (See Cook's Note)
6 ounces shiitake mushroom caps or white mushroom caps, halved if needed* (See Cook's Note)
1 small zucchini, halved lengthwise and cut into ¾-inch pieces* (See Cook's Note)
¼ cup pepper jelly or orange marmalade, melted
8 skewers

Steps:

In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
Prepare medium-hot fire with charcoal or preheat gas to medium high.
Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

BARBECUED PORK KEBABS

Barbecued Pork Kebabs image

This Filipino pork kebab recipe is great for outdoor parties, especially picnics.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 2h30m

Yield 10

Number Of Ingredients 7

Ingredients

1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes

Steps:

Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 24.7 g, Cholesterol 88.2 mg, Fat 15.8 g, Fiber 0.7 g, Protein 31.1 g, SaturatedFat 5.8 g, Sodium 1507.8 mg, Sugar 21.4 g

PACIFIC ISLAND PORK KABOBS

Pacific Island Pork Kabobs image

Number Of Ingredients 14

Ingredients

FOR THE MARINADE:
1 cup mango or peach juice/nectar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon Asian sesame oil
2 pounds pork loin, cut into 1 1/4-inch pieces
10 green onions, (white part only), cut into 1-inch pieces
2 small red bell peppers, stems, seeds, ribs removed, cut into 1 1/2" cubes
1 small fresh pineapple, peeled, cored, and cut into 1 1/2-inch chunks
vegetable oil
kosher salt

Steps:

TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients.Place the pork pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.Remove the pork from the bag, reserving the marinade. Pour the marinade into a small saucepan. Bring the marinade to a boil and boil for 1 full minute. Remove from the heat.Skewer the pork, alternating with the onion, bell pepper, and pineapple. There should be four or five pieces of meat per skewer. Allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the kabobs with vegetable oil and season with salt. Grill over Direct Medium heat for 10 to 12 minutes, turning and basing with the reserved marinade once halfway through grilling time. The pork will be firm and the pineapple pieces will be lightly charred, juicy, and just beginning to slip off the skewers. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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