7/21/09

Pineapple and Pork Hawaiian Shish kabobs

pork pineapple shish kabobs



pork pineapple shish kabobs








What do you do when you have a broken heart? You go to Hawaii, what else! Our lovable guy Peter (Jason Segel) takes a trip to paradise to forget the love of his life, Sarah Marshall, who has kicked him to the curb. In honor of this hilarious movie, our 50th state and birthplace of our President Barack Obama "Reel Good Recipes" is hosting a luau starring our recipe for Pineapple and Pork Hawaiian Shish kabobs. Broken hearted or not, bring Hawaii's flavors into your home with our fabulous recipe. Just put "Forgetting Sarah Marshall" into the DVD player, place a lei around your neck and enjoy our beautiful and super easy kabobs. For drinks, add a batch of Mai Tai's - it doesn't get much better than this!





2 pounds thick cut regular or country rib pork chops (remove excess fat). 1 package McCormick Grill Mates, Hawaiian Luau Marinade (prepare according to package instructions). Marinate at least an hour, but longer for more flavor.

After pork has marinated, cut into thick chunks.

1 each green, red, yellow and orange bell peppers - cut into large chunks

1 can pineapple chunks in heavy syrup, drain - Reserve pineapple syrup in a bowl add 1 teaspoons soy sauce, mix. You will use this to marinate kabobs once they are on the grill or in the broiler.

6 bamboo skewers brochettes (sticks) be sure to pre-soak for at least 30 minutes before use.

Alternate peppers, pork and pineapple and try to have at least 4 pork chunks on each skewer.

Grill - Preheat

Cook on your foil covered grill - cooking time varies from 30 to 40 minutes or until done, turning a few times. Use the pineapple syrup and soy sauce mixture to baste kabobs.

Broiler - Preheat

Place shish kabobs in oblong baking pan (at least 13" long), baste with pineapple syrup and soy sauce mixture. Place under broiler for 8-10 minutes on each side or until meat is thoroughly cooked.

Optional, lightly salt after cooking

6 Shish kabobs

Serves 3 to 6



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4 comments:

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