Pork Pineapple Kabobs With Grilled Mango
Meat pineapple kabobs mingle luscious marinated cubes of meat with taste chunks of pineapple and mango for a fun, flavourous nutrition off the grille, perfect for effortless summer dinners or amusive.
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For the Marinade:
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon or whole-grain mustard
- 2 garlic cloves, minced (can sub 1/2 teaspoon garlic powder)
- a few turns of freshly-ground black pepper
For the Kabobs:
- 2 large pork chops (about 1 pound), cut into cubes approximately 1” (see recipe note 1)
- 1 1/2 cups cubed pineapple
- 1 1/2 cups cubed mango
- 1/2 red onion, cut into small chunks
- fresh cilantro, slivered, for garnish
- To make the marinade, combine all ingredients in a large bowl and whisk to combine. Add the cubed pork to the bowl, cover tightly with plastic wrap, and refrigerate for 45-60 minutes. (see note 2)
- When ready to grill, remove pork from the fridge and prepare the rest of your ingredients. Thread everything onto skewers, alternating between meat, pineapple, mango, and onion.
- Grill the kabobs over medium heat, turning often, until pork is cooked through. Garnish with cilantro, if desired, and serve immediately.
1. I typically use boneless chops, as they’re easier to find at my grocery store, but bone-in chops would also work well, and quite possibly be more flavorful – just increase the weight you’re starting with to account for the bone, and plan a few extra minutes to carefully remove and cube the meat!
2. You can definitely marinate the pork longer, if desired and/or time permitting – up to 24 hours should be fine!
3. Metal or bamboo skewers are fine – if using bamboo, soak them for 30-60 minutes in water before grilling to minimize charring and prevent any fires!