Jerk Pork & Pineapple Kabobs Recipe

Jerk Pork & Pineapple Kabobs Recipe photo by Taste of Home

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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

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Jerk Pork & Pineapple Kabobs Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

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

Directions

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. Yield: 4 kabobs.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 kabob equals 235 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 988 mg sodium, 20 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Jerk Pork & Pineapple Kabobs in Country Woman June/July 2010, p37