Jerk Pork & Pineapple Kabobs Recipe
Jerk Pork & Pineapple Kabobs Recipe photo by Taste of Home

Jerk Pork & Pineapple Kabobs Recipe

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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
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Jerk Pork & Pineapple Kabobs in Country Woman June/July 2010, p37

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 29, 2013

"My husband and I absolutely love this recipe. Due to a few minor issues, we used bow-tie noodles instead of rice and poured everything into a pan on the stove-top. It turned out so good, that everyone asked for the recipe!!"

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