Grilled Polynesian Pork Kabobs
The Orient and the Tropics Meet on the Grill
Combine the flavors of the tropics, an oriental flair and the smokiness of the grill and you can bet you're in store for some tasty kabobs. The peanut butter and coconut in this recipe also contributes to a very interesting flavor.
Category
Main Dish
Cuisine
Asian
Main Ingredients
BBQ & Grilling
Occasion
Tailgating & Picnics
Prep Time
30 min
Cook Time
30 min
Total Time
1 hrs
Ingredients
Serves 6
2 lb pork tenderloin, cut in 1-inch cubes
8oz can pineapple chunks, drained reserving juice
1/4 cup creamy peanut butter
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1/4 cup butter, melted
6 tablespoons grated coconut
3 tablespoons soy sauce
1-1/2 teaspoons lemon juice
1 teaspoon lime juice
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
to taste ground cayenne pepper
Directions for Grilled Polynesian Pork Kabobs
1
Prepare the Meat Marinade
In a small sauce pan, combine reserved pineapple juice, peanut butter, soy sauce, lemon and lime juice, garlic powder and spices. Using low heat, stir mixture until peanut butter is well blended. Allow to cool slightly. Pour marinade into a large resealable plastic freezer bag and add pork. Force out as much air as possible and seal. Refrigerate for about 6 hours.2
Grilling Instructions
Prepare grill for direct cooking at a medium-high heat (350-degrees F). Skewer the pork, pineapple and bell peppers. If using bamboo skewers, soak in water for 30 minutes to prevent burning.Brush skewers with melted butter and roll in coconut. Grill for 20-30 minutes, turning every 5 minutes and occasionally basting with melted butter.3
Serving Suggestion
Serve on a bed of rice mixed with canned or fresh tropical fruit and chopped peanuts.Tip
Feel free to skewer whatever you wish with the meat. Kabobs abide by no rules.
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