Yay! I am finally posting this!!
I have been wanting to post this recipe for Grilled Hawaiian Pork Kabobs since the beginning of summer. But, for one reason or another, it just hasn’t gotten posted. We have made them what seems like a kabillion times. They are quick, easy, and we all love the crap out of them. So finallllllllly I am sharing with y’all!
Pork has kinda been our go-to protein lately. It might have something to do with the fact that we did a major COSTCO haul and bought a butt-ton of it. We picked up gigantic pork shoulder roasts for the smoker (because we smoke all year long), we bought tenderloins, chops, sausage, and pork loin roasts.
I have made Teriyaki roasts, Honey Mustard roasts, Peach Bourbon Mustard roasts, Korean BBQ roasts, etc, etc, etc. So I decided that those roasts needed to be used for something else. I have always used pork shoulder for my kabobs, like always.
But then the lightbulb went off.
We love those loin roasts, why not use them for our kabobs? The meat is super tender and sooooo good. I don’t know why I didn’t think of it before.
The good thing about making these kabobs, aside from how awesome they taste, is it got me out of the house. Ever since Mini Me moved out I have kinda been moping around. I guess I am going through Empty Nest Syndrome part 2.
The first time I went through this was back in 2013. Kevin and I lived with my son and his fiance, and Kevin’s son Dylan. Mini Me was living in CA at the time. We decided that it was time for us to just be us, so the boys moved into a house together and Kevin and I found a place.
That was ruffffffff!
We moved into a 3 bedroom house, which was, of course, empty, and then Kevin got switched to nights so he worked from 9:30 PM to 6 AM. we literally passed each other in the hallway. He was going to work when I was going to bed and coming to bed when I was getting up. He tried hard to sleep with me on his off days, but his body clock wasn’t having it, so he would come to bed and wait for me to fall asleep and then get up and ramble around the house.
It sucked!
So during my time alone, in a big empty house, I pouted about not having the kiddos around to fill my day.
Then I started to get OK with it. The kids were doing well, and were happy, so that was really all that mattered. Right?
Plus work started picking up for me, so that helped to keep my mind occupied.
Then my daughter needed a place, so we let her move in. It was great to have her close. She had been out, on her own, for a while, so having her close felt great. I was back in “Mom” mode. She is after all my “Mini Me” so we laugh alike, can finish each other’s sentences, we can just about read each other’s minds. So I enjoyed having her around.
Then she kinda just sprung it on me that she was moving out.
I guess I wasn’t ready for that.
I will admit that I cried while I watched her drive down the road. But, that was the selfish side of me.
The Mom in me is happy for her to start the new chapter in her life. She is with her best friends, has someone she loves, and seems very very happy.
That is all you could want for your child.
So, what do I do when I am feeling emotional?
Cook!
That is my happy place and I don’t care if I am cooking for the family, or calling the neighbors to come get leftovers, I am happiest when I am cooking.
And these kabobs make me very very happy!!
Now, if you aren’t down with BBQing, or aren’t crazy like us and stand out in the rain to grill, don’t fret. These kabobs are great made indoors too. I love my cast iron grill pan and couldn’t live without it. I break it out when it is raining wayyyyy too hard to cook outside, or is uber late but we still want to grill.
Trust me, these kabobs are terrific for a weekend BBQ, or just as awesome as a weeknight dinner for the family. Serve them up with some cilantro lime rice.
Your family will be high 5-ing you for it!!
Yield: 4 kabobs
Grilled Hawaiian Pork Kabobs
These quick and easy kabobs have tender bites of pork with charred peppers, onions, and pineapple, bathed in a delicious Hawaiian inspired BBQ sauce.
prep time: 15 MINScook time: 26 MINStotal time: 41 mins
INGREDIENTS:
- 2 pounds boneless pork loin, cut into cubes
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground coriander
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1 20-ounce can of pineapple slices, cut into quarters (save the juice and add water, if needed, to make 2/3 cup liquid)
- 1⁄2 cup teriyaki sauce
- 1⁄2 cup ketchup
- 1 teaspoon ground ginger
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
INSTRUCTIONS
- In a small bowl, combine 1/4 cup brown sugar, ground coriander, 1 teaspoon garlic powder, onion powder, 1 tablespoon salt, 1 teaspoon pepper, and cumin. Toss the cubed pork the with rub, patting until all rub is used. Set aside.
- In a small saucepan, pineapple juice, teriyaki sauce, ketchup, the remaining garlic powder, and ginger. Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes. Remove from heat and set aside.
- Preheat your grill, or grill pan, to medium-high heat.
- Thread the cubed pork onto skewers, alternating with pieces of red onion, bell pepper, and pineapple. *See Cook’s Note
- Place skewers on the grill and cook, rotating the skewers 1/4 turn every 3 to 4 minutes, brushing with the sauce, or until the pork reaches an internal temperature of 145 degrees.
- Remove from the grill and brush with more sauce if desired.
Cook’s Note
- If using wooden skewers, soak them in water for at least 20 minutes before using to prevent them from burning.
All recipes and their respective images are original and the sole property of Bobbi’s Kozy Kitchen © 2011-2017, with all rights, reserved.
Created using The Recipes Generator
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