California Farm Kababs With Pineapple And Pork Recipe by Hobby Horseman
Cooking Instructions 1 hr marinade, 45 min broiler grill 1 Peel, trim and cube a whole 4 pound pineapple in thick 1 1/2 “ pieces, yields 2 1/2 pounds, 30 cubes. Trim goes to compost. 2 Cut a whole 3 pound pork tenderloin lengthwise and then in 1 1/2” cubes, makes 24 cubes. 3 Drizzle and sprinkle spices and lemon juice over cubes. Add rice wine. Set in fridge or on counter till pineapple releases its juices. Takes about half an hour. 4 Once pineapple has released its juices, pour marinade in saucepan and thicken with corn starch to make glaze to drizzle over kebabs. Make kebabs: 4 pieces pork, 5 pieces pineapple, one cherry tomato, one piece red pepper, one piece green pepper, one piece yellow pepper, one slice shallot. 5 Wash and cut vegetables, make 2 oven pans with 3 kebabs each, drizzle with glaze. Fourteen pieces per kebab. 6 Place kebabs in oven pan 15 minutes on lower shelf, turn oven broiler to 500F degrees, then raise oven pan to upper shelf and apply glaze on top while grilling fifteen minutes, then flip and apply glaze on other side and broil another 15 minutes till pork and pineapple is browned on both sides. 7 Serve over fried rice. The pork will be tender with a hint of peppersauce, the pineapple crisp, the peppers crunchy, the shallots sweet, the tomatoes sweet and juicy. A delicious meal. 1 Peel, trim and cube a whole 4 pound pineapple in thick 1 1/2 “ pieces, yields 2 1/2 pounds, 30 cubes. Trim goes to compost. 1 Peel, trim and cube a whole 4 pound pineapple in thick 1 1/2 “ pieces, yields 2 1/2 pounds, 30 cubes. Trim goes to compost. 2 Cut a whole 3 pound pork tenderloin lengthwise and then in 1 1/2” cubes, makes 24 cubes. 2 Cut a whole 3 pound pork tenderloin lengthwise and then in 1 1/2” cubes, makes 24 cubes. 3 Drizzle and sprinkle spices and lemon juice over cubes. Add rice wine. Set in fridge or on counter till pineapple releases its juices. Takes about half an hour. 3 Drizzle and sprinkle spices and lemon juice over cubes. Add rice wine. Set in fridge or on counter till pineapple releases its juices. Takes about half an hour. 4 Once pineapple has released its juices, pour marinade in saucepan and thicken with corn starch to make glaze to drizzle over kebabs. Make kebabs: 4 pieces pork, 5 pieces pineapple, one cherry tomato, one piece red pepper, one piece green pepper, one piece yellow pepper, one slice shallot. 4 Once pineapple has released its juices, pour marinade in saucepan and thicken with corn starch to make glaze to drizzle over kebabs. Make kebabs: 4 pieces pork, 5 pieces pineapple, one cherry tomato, one piece red pepper, one piece green pepper, one piece yellow pepper, one slice shallot. 5 Wash and cut vegetables, make 2 oven pans with 3 kebabs each, drizzle with glaze. Fourteen pieces per kebab. 5 Wash and cut vegetables, make 2 oven pans with 3 kebabs each, drizzle with glaze. Fourteen pieces per kebab. 6 Place kebabs in oven pan 15 minutes on lower shelf, turn oven broiler to 500F degrees, then raise oven pan to upper shelf and apply glaze on top while grilling fifteen minutes, then flip and apply glaze on other side and broil another 15 minutes till pork and pineapple is browned on both sides. 6 Place kebabs in oven pan 15 minutes on lower shelf, turn oven broiler to 500F degrees, then raise oven pan to upper shelf and apply glaze on top while grilling fifteen minutes, then flip and apply glaze on other side and broil another 15 minutes till pork and pineapple is browned on both sides. 7 Serve over fried rice. The pork will be tender with a hint of peppersauce, the pineapple crisp, the peppers crunchy, the shallots sweet, the tomatoes sweet and juicy. A delicious meal. 7 Serve over fried rice. The pork will be tender with a hint of peppersauce, the pineapple crisp, the peppers crunchy, the shallots sweet, the tomatoes sweet and juicy. A delicious meal. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Juicy irresistible meatloaf Rigatoni with White Bolognese Strawberry daifuku (strawberry mochi) Heaven on Earth No bake cake Tuna Scramble Recovery Meal (great for hangovers) Juicy irresistible meatloaf Rigatoni with White Bolognese Strawberry daifuku (strawberry mochi) Heaven on Earth No bake cake Tuna Scramble Recovery Meal (great for hangovers) Tangy and tasty Vegetable fried rice with leftover rice Juicy irresistible meatloaf Eggless Banana Suji Cake (Without Oven) Urad chana dal vada Strawberry daifuku (strawberry mochi) Tuna Scramble Recovery Meal (great for hangovers) Rigatoni with White Bolognese Gazpacho (Summer Soup) 🥣 Mexi Corn Cold Salad Dal vada Tangy and tasty Vegetable fried rice with leftover rice Juicy irresistible meatloaf Eggless Banana Suji Cake (Without Oven) Urad chana dal vada Strawberry daifuku (strawberry mochi) Tuna Scramble Recovery Meal (great for hangovers) Rigatoni with White Bolognese Gazpacho (Summer Soup) 🥣 Mexi Corn Cold Salad Dal vada