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Pork-Pineapple Kabobs | www.tasteandtellblog.com

When I was a few weeks from my due date with my daughter, I was so ready to have that baby. I had it in my head that she was going to come 2 weeks early, but that day came and went without a baby. As my due date approached, I was prepared to do anything to get her to come. I was so excited to meet her, and I was so tired of being pregnant! So I did what many expectant mothers do – I tried all of the “methods” out there to get her to come. I walked (and walked, and walked…), I ate spicy food, and even went to get a pedicure after I heard there is a spot on your foot that most salons know about that is said to induce labor. Nothing worked. Then I read something that said that eating fresh pineapple helps. Something to do with an enzyme that is in it helping to soften the cervix. So I bought a pineapple. And I ate the whole thing. Over the course of a week, I think I ate 3 pineapples. By the time that was over, I didn’t want to see another pineapple ever again. (By the way, the pineapple didn’t work, either.
She ended up coming a few days after my due date, regardless of everything I tried!)

Since then, I haven’t eaten much pineapple. I guess it goes to show you that there can be too much of a good thing! But here I am, 18 months later, and when I saw this recipe, I immediately wanted that fresh pineapple. Especially grilled!

I only had one issue with this recipe. You are supposed to marinate the meat for 2-4 hours. Well, since I’m working, that wasn’t possible. It was either marinate it for 6-7 hours, or for 1 hour. I wish I would have opted for the 1 hour. This pork ended up super flavored, and it was a bit overpowering. Actually, more than a bit – it was very overpowering. It was good, but you couldn’t eat too much, because it was so strong. I used to think that you couldn’t marinate something too long, but I am now learning that that isn’t true!

Recipe Notes:

  • You can choose what kind of pepper you want in the marinade. I chose a jalepeno, and I removed the seeds and ribs. I know that jerk is typically hot, but I also know that my husband won’t eat it if it is too spicy. This gave it a little kick, but it wasn’t too hot.
  • The jerk marinade calls for Jamaican allspice, but I used regular. Supposedly, the Jamaican allspice is supposed to give it the authentic jerk flavor, but I used what I had!
Recipe Rating: 3.75 out of 5

Pork-Pineapple Kabobs
from Jerk From Jamaica

serves 4 (2 skewers per person)

hand on time: 15 minutes
marinating time: 2 1/2 – 4 1/2 hours
cooking time: 20 minutes

One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges

In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.

Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.

Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.

Jerk Marinade
from Jerk from Jamaica

makes about 1 1/2 cups

1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar

Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.

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12 Responses to Cookbook of the Month Recipe – Pork-Pineapple Kabobs

  1. Evan B says:

    I love pineapple paired with pork! I guess I'll have to try it on a weekend when I can make sure to only marinate it for 2-3 hours..

  2. Rosa's Yummy Yums says:

    A great combo! The pineapple must make the meat soft…



  3. Susi says:

    This sounds fantastic. Great combo!

  4. Monet says:

    What a cute story…I love grilled pineapple, it is such a wonderful compliment to grilled meat. This recipe looks lovely!

  5. scrambledhenfruit says:

    You remind me of my daughter in law- she did exactly the same thing the week before my grandson was born! Pork and pineapple are great together. Thanks for the recipe!

  6. Debbi Does Dinner Healthy says:

    I love grilled pineapple so I'm quite sure I would love this! I'm more of a chicken fan though, thanks!

  7. Kim says:

    Even though I don't work I always have an issue with marinating meat. I'm usually somewhere in the afternoon that prohibits me from starting a marinade and find the whole "marinating" thing to be frustrating at times. This does look like a wonderful recipe. I've never had pineapple grilled before, but would love to try it.

  8. Liz says:

    I think pork pairs so well with sweet things!

  9. Joanne says:

    For a while I was eating pineapple every day because I loved it so much! It must have made me super sensitive to acid because now when I eat it I get a stomachache immediately. It's too bad because this sounds delicious!

  10. grace says:

    how woeful to be turned off by pineapple! the wives' tale was surely worth a try, though. :)
    i like these kabobs, although i can see how marinating the meat for too long would have iffy results!

  11. Julie says:

    Those darn babies just come out whenever they want to…but I think the kabobs look like a great way to bide one's time…yum :)

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