Luau Kebabs
By America's Test KitchenPublished on October 31, 2011
Yield
Serves 4 to 6
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
- 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.
- Thread pork, pineapple, peppers, and onion onto eight 12-inch metal skewers. Brush skewers with any remaining marinade.
- Grill kebabs over high heat, turning skewers, until pork is well browned and cooked through, 8 to 10 minutes. Serve.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
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.
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