Pineapple Pork Kabobs With Healthier Hawaiian Macaroni Salad Recipes

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.

PINEAPPLE PORK KABOBS WITH HEALTHIER HAWAIIAN MACARONI SALAD

Steps:

• Cut the marinated pork loin into 1 1/2″ cubes and cut the peppers and onions into relatively even, thick pieces. Toss the peppers and onions with the soy sauce, olive oil, crushed garlic, and sea salt and pepper to taste. Let sit for about 15 minutes and soak your wooden skewers in warm water for 15 minutes. Cut the pineapple in thick cubes and skewer the kabobs with three pieces of pork each and alternating pineapple, pepper, and onion pieces.
• Preheat and lightly oil the grill. Grill the kabobs over high heat until charred and cooked through, turning the kabobs to evenly cook all sides, about 10-13 minutes total. Serve with a scoop of rice and macaroni salad {recipe below}.
• Cook the elbow noodles until al dente and drain. Toss the macaroni with the apple cider vinegar in a large bowl and let cool completely.
• Make the sauce. Whisk together the yogurt, mayo, crème fraîche, olive oil, paprika, and sea salt and pepper to taste. Fold the sauce into the cooled macaroni and fold in the carrots, celery, and scallions. Chill in the fridge for at least 4 hours or overnight. Can be made the day before. Serve salad cold. Enjoy!

PORK KEBABS WITH PINEAPPLE

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

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.

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.