Good summertime fare for guests or just family. Using fresh pineapple that is commercially available cuts preparation time.
- 1 1⁄2 cups pineapple juice
- 3 limes, juice of
- 3 tablespoons olive oil
- 3 tablespoons brown sugar
- 1 small white onion, chopped
- 2 1⁄2 lbs trimmed pork loin, cut into 1 1/2-inch cubes
- 1 (3 3/4-4 1/4 lb) fresh pineapple (peeled and cored fresh pineapple is available commercially)
- 3 -4 green peppers, and or 3 -4 red peppers, cut into 2 inch chunks
- 3 red onions, and or 3 white onions, pieces to skewer
- In a large, glass or ceramic bowl, mix together the pineapple juice, lime juice, olive oil, and brown sugar. Add the chopped onions and stir to mix. Add the pork, toss to coat, cover, and refrigerate for at least 4 hours or up to overnight, stirring several times during soaking.
- Trim and core the pineapple (or use commercially available fresh pineapple). Cut the fruit into 1 1/2 to 2 inch chunks. You will have about 4 cups of cubes, or about 18 cubes.
- Thread the pork, pineapple, peppers and onions on six 12-inch skewers. Each skewer should have approximately 6 cubes of meat and 3 cubes of pineapple. Discard the marinade.
- Grill for 12 to 15 minutes, turning several times, or until the meat reaches the desired degree of doneness and the pineapple is lightly charred. To check for doneness, insert an instant-read thermometer into a thick piece of meat. The thermometer should register 155°F or slightly higher.
- Remove the pork, pineapple and vegetables from the skewers and serve.