Tropical Pork Kabobs Recipe

2 1 1
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Tropical Pork Kabobs Recipe

Read Reviews
2 1 1
Publisher Photo
My dad created the sauce in this recipe years ago, and I began using it on these kabobs. With three children, I grill often because it's a no-fuss way to put good food on the table.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.

Ingredients

  • 1-1/2 pounds boneless pork, cut into 3/4-inch cubes
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch slices
  • 12 large fresh mushrooms
  • 1 can (20 ounces) pineapple chunks in juice, undrained
  • 1 cup molasses
  • 2/3 cup soy sauce

Directions

Place pork, peppers, zucchini and mushrooms in a large resealable plastic bag or shallow glass container. Drain the pineapple, reserving 1/2 cup juice. Add pineapple chunks to pork mixture. Combine molasses, soy sauce and pineapple juice; mix well. Reserve 1/2 cup for basting and refrigerate. Pour remaining sauce over meat and vegetables. Seal bag or cover container; refrigerate several hours. Drain and discard marinade. On 12 metal or soaked bamboo skewers, alternate pork, vegetables and pineapple. Grill, uncovered, over medium coals, turning and basting with reserved marinade, for 12-15 minutes or until the pork juices run clear. Yield: 6 servings (12 kabobs).
Originally published as Tropical Pork Kabobs in Country Pork 1996, p99

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  • 1-1/2 pounds boneless pork, cut into 3/4-inch cubes
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch slices
  • 12 large fresh mushrooms
  • 1 can (20 ounces) pineapple chunks in juice, undrained
  • 1 cup molasses
  • 2/3 cup soy sauce
  1. Place pork, peppers, zucchini and mushrooms in a large resealable plastic bag or shallow glass container. Drain the pineapple, reserving 1/2 cup juice. Add pineapple chunks to pork mixture. Combine molasses, soy sauce and pineapple juice; mix well. Reserve 1/2 cup for basting and refrigerate. Pour remaining sauce over meat and vegetables. Seal bag or cover container; refrigerate several hours. Drain and discard marinade. On 12 metal or soaked bamboo skewers, alternate pork, vegetables and pineapple. Grill, uncovered, over medium coals, turning and basting with reserved marinade, for 12-15 minutes or until the pork juices run clear. Yield: 6 servings (12 kabobs).
Originally published as Tropical Pork Kabobs in Country Pork 1996, p99

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shayleigh User ID: 2993601 47467
Reviewed Apr. 23, 2011

"Not nearly enough flavor and gave the pork the flavor of canned peas. We fed it to the dog and won't be making it again."

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