Jerk Pork & Pineapple Kabobs Recipe

5 1 1
Jerk Pork & Pineapple Kabobs Recipe
Jerk Pork & Pineapple Kabobs Recipe photo by Taste of Home
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Jerk Pork & Pineapple Kabobs Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

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 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 the 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 juices run clear, turning occasionally. Yield: 4 servings.
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 each: 235 calories, 6g fat (2g saturated fat), 63mg cholesterol, 988mg sodium, 20g carbohydrate (13g sugars, 4g fiber), 25g protein.

  • 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 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
  1. In a food processor, combine the first 17 ingredients; cover and process until blended. Transfer to a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade.
  2. 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 juices run clear, turning occasionally. Yield: 4 servings.
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

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mrs_burns User ID: 5569142 173838
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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