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Luau Kebabs

By America's Test Kitchen

Published on October 31, 2011

Yield

Serves 4 to 6

Luau Kebabs

Ingredients

1 ¾ pounds center-cut boneless pork chops, about 1 ¼ inches thick¼ cup extra-virgin olive oil plus 2 additional tablespoons3 medium cloves garlic, minced2 tablespoons soy sauce Salt and pepper 1 large pineapple, peeled, cored, and cut into 1-inch chunks2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces1 large red onion, peeled and cut into 1-inch pieces

Before You Begin

You can configure the kebabs any way you like, but be sure to skewer the cubes of pork between two pieces of pineapple. The pineapple helps to tenderize and flavor the pork.

Instructions

  1. Cut pork chops into 1 1/4-inch cubes. Combine 1/4 cup oil, garlic, soy sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add pork cubes, toss to coat, and marinate for 15 minutes. Toss pineapple, peppers, and onion with remaining 2 tablespoons oil in medium bowl and season with salt and pepper.
  2. Thread pork, pineapple, peppers, and onion onto eight 12-inch metal skewers. Brush skewers with any remaining marinade.
  3. Grill kebabs over high heat, turning skewers, until pork is well browned and cooked through, 8 to 10 minutes. Serve.
Luau Kebabs

Luau Kebabs

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By America's Test Kitchen
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Yield

Serves 4 to 6

Ingredients

1 ¾ pounds center-cut boneless pork chops, about 1 ¼ inches thick
¼ cup extra-virgin olive oil plus 2 additional tablespoons
3 medium cloves garlic, minced
2 tablespoons soy sauce
Salt and pepper
1 large pineapple, peeled, cored, and cut into 1-inch chunks
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch pieces

Ingredients

1 ¾ pounds center-cut boneless pork chops, about 1 ¼ inches thick
¼ cup extra-virgin olive oil plus 2 additional tablespoons
3 medium cloves garlic, minced
2 tablespoons soy sauce
Salt and pepper
1 large pineapple, peeled, cored, and cut into 1-inch chunks
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch pieces

Ingredients

1 ¾ pounds center-cut boneless pork chops, about 1 ¼ inches thick
¼ cup extra-virgin olive oil plus 2 additional tablespoons
3 medium cloves garlic, minced
2 tablespoons soy sauce
Salt and pepper
1 large pineapple, peeled, cored, and cut into 1-inch chunks
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch pieces

Why This Recipe Works

Combining juicy, flavorful center-cut pork chops with sweet pineapple and crunchy peppers gave our Luau Kebabs a welcome Hawaiian flavor profile. We marinated the cubed pork briefly in a blend of soy sauce and garlic, and tossed the pineapple and vegetables in oil to keep them moist while they grilled and to encourage browning. When we grilled the kebabs over high heat, the pork cubes cooked through quickly and didn’t require a multilevel fire, as thicker chops would.

Before You Begin

You can configure the kebabs any way you like, but be sure to skewer the cubes of pork between two pieces of pineapple. The pineapple helps to tenderize and flavor the pork.

Instructions

  1. Cut pork chops into 1 1/4-inch cubes. Combine 1/4 cup oil, garlic, soy sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add pork cubes, toss to coat, and marinate for 15 minutes. Toss pineapple, peppers, and onion with remaining 2 tablespoons oil in medium bowl and season with salt and pepper.
  2. Thread pork, pineapple, peppers, and onion onto eight 12-inch metal skewers. Brush skewers with any remaining marinade.
  3. Grill kebabs over high heat, turning skewers, until pork is well browned and cooked through, 8 to 10 minutes. Serve.

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Appears In

Magazine

June / July 2005

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