Skillet Pineapple Bbq Pork Recipes

SKILLET PINEAPPLE BBQ PORK

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook and stir 3 min. Add peppers; cook 4 min. or until meat is done, stirring occasionally.
• Add all remaining ingredients except cilantro; cook and stir 3 to 5 min. or until heated through.
• Top with cilantro.

PINEAPPLE BBQ PULLED PORK

Steps:

• Place pork shoulder and chicken broth in a slow cooker.
• Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.

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.

PINEAPPLE-PORK CHOP SKILLET

Steps:

• Drain the canned pineapple over a medium bowl reserving the pineapple chunks; whisk in the cornstarch until well blended, then blend in the chili sauce, brown sugar, cinnamon and cayenne pepper; mix well to combine; set aside (leave the whisk in the bowl as you will need to whisk the mixture again just before before using).
• Season the pork chops lightly with garlic powder and seasoned salt or white salt.
• Heat oil in a large skillet over medium-high heat.
• Brown the pork chops in oil until lightly browned on both sides.
• Mix the juice mixture again then add to the pork chops in the skillet along with pineapple chunks and raisins (I use use only half of the pineapple chunks) stir to combine in the skillet.
• Simmer over medium-low heat for about 20-25 minutes or until the pork chops are cooked thoroughly (cooking time will depend on the size of the thickness of the pork chops).
• Serve over rice.

SPICY PORK-AND-PINEAPPLE STIR-FRY

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
• Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
• Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
• Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.