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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Ingredients

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

Instructions

  1. 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)
  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.
  3. Grill the kabobs over medium heat, turning often, until pork is cooked through. Garnish with cilantro, if desired, and serve immediately.
Notes
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!