If you read my blog you have probably been wondering where I have been, or at least what have I been cooking? Beside my normal Monday through Friday work routine I have spent my summer laying by the pool, going to the beach and cooking the simplest dinners possible! This kabob recipe comes from Coastal Living magazine. Not the first place one would think of to find great recipes but in every issue there is a full menu for a beach inspired meal. These kabobs are a great way to use some of the fresh peppers and onions I have been getting from my CSA and grill a simple yet fulfilling meal.
Recipe courtesy of Coastal Living Magazine
Serves 6
Kabobs
18 wooden skewers (soaked in water for at least 30 minutes)
1 large can pineapple chunks in juice, drained
2 Tbsp soy sauce
2 Tbsp Sake (rice wine)
1.5 Tbsp fresh grated ginger
1 tsp sesame oil
1 tsp sugar
2 lbs. pork loin, cut into 1.5 inch cubes
2 green bell peppers, cut into 1.5 inch pieces (I used Poblanos for some spice)
1 red bell pepper, cut into 1.5 inch pieces
1 red onion, cut into 1.5 inch pieces
Sweet and Sour Sauce
1/2 cup ketchup
1/2 cup rice vinegar
1/2 cup pineapple puree
2 tsp Worcestershire sauce
1/2 cup packed brown sugar
2 tsp cornstarch
Place 1 cup of the pineapple chunks in a blender with 1 tablespoon water and puree. Combine 3 tablespoons pineapple puree with soy sauce and next four kabob ingredients in a large bowl. (Save remaining puree for Sweet and Sour Sauce.) Add pork and marinade for 1 hour.
Prepare Sweet and Sour Sauce by stirring together first five ingredients in a medium saucepan over medium heat. Combine cornstarch and 1 tablespoon warm water; whisk into ketchup mixture. Bring to a boil; boil 1 minute.
Remove meat from marinade, discarding marinade. Thread pork onto skewers, alternating with peppers, onion and remaining pineapple.
Grill kabobs on greased grill rack over medium heat for 5 minutes. Brush kabobs with Sweet and Sour Sauce, and grill 5 minutes or until done. Plate over brown rice and serve remaining sauce on side.
