Prep 2 hrs
Cook 12 mins
On labor day we had a kabob feast and I came up with this one on my own. We really enjoyed the sweet taste of the pineapple combined with onion and mushrooms. Hope you enjoy. Prep time includes Marinade time.
- 1⁄3 cup frozen orange juice concentrate (thawed)
- 2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1⁄2 teaspoon dried savory, crushed
- 1⁄4 teaspoon fresh ground pepper
- 1 lb lean boneless pork (I use butterfly pork loins)
- 1 -2 onion, slices in chunks
- 1 (8 -16 ounce) can pineapple chunks
- For Marinade: Combine all marinade ingredients.
- To Prepare Meat:.
- Trim fat from meat.
- Cut pork into 1 inch cubes.
- Place pork in a plastic bag and pour marinade over the pork to coat well.
- Seal bag and turn pork to coat well.
- Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- To Prepare Kabobs:.
- Remove pork from bag, reserving marinade.
- On long metal skewers, alternate pork, onion, mushrooms and pineapple leaving about 1/8 inch between pieces.
- Grill kabobs on the grill rack of an uncovered grill directly over medium coals for 12 to 14 minutes or till pork is tender and juices run clear, turning once and brushing with reserved marinade halfway through cooking time.
This was very good, the marinade really brought out the flavor of the pork. The only thing I added was green pepper. DH and BIL loved it.
This certainly gets five yumms. The sweetness of the orange juice and pineapple was beautifully balance by the tartness of the vinegar and the savory. Easy easy to prepare and light to boot. I limited my marinade to 1 tablespoon of olive oil; used some fresh pineapple as that was what I had on hand and included red peppers to the kabobs. Guessing this would work equally well with chicken. Thanks!!
Delicious but I changed this recipe a bit using it as a stir-fry rather than kabobs. I put the pork in the marinade before work and after I got home (9 hours later) I drained the pork put it in a skillet with one onion cut into chunks, cooked a while and later added 1 red bell pepper cut into pieces, some snow peas and one can of pineapple chunks drained. We had this served over rice along with East Meets West Rojak salad recipe#92119 for a great easy-to-make supper. Next time I will be making the kabobs as directed. Thanks for sharing this keeper!