These days the weather is still nice enough to keep my BBQ going. On a weeknight, when there is little time for fuss, these kebobs are quick to prepare while packing a big punch of flavour. Even better, they are great the next day in a lunch salad, stuffed in a pita or served as a leftover dinner over some rice or pasta. I love to use pork tenderloin as my choice of protein as it is a really lean cut of meat, i can often find it on sale and it cooks very quickly. When I can find it on sale, I like to buy an extra piece to throw into the freezer. Here’s a great tip: you can double the marinade in this recipe and use the extra half to toss the meat and marinade into a ziplock bag and freeze it all together. On a weeknight when you are pressed for time or for a quick dish for guests, just defrost, grill and you are ready to go! These kebobs are juicy, tasty and can be on your table in less than thirty minutes. Whip up some rice on the side and you have a perfect weeknight meal. While it’s still warm enough to get that grill going, celebrate these warm fall nights and get a little bit of tropical goodness on your table. Yum!
2 lbs pork tenderloin
1/2 of a 1L container of cored and peeled pineapple
1 red pepper
1 green pepper
1 cup orange juice
2 tbsp oyster sauce
2 tbsp honey
1 tbsp Dijon mustard
2 tsp both salt and pepper
Cube pork into 2 inch slices.
Cube pineapple into 2 inch slices.
Cube peppers into 2 inch slices.
Combine all marinade ingredients in a glass or plastic bow.
Add pork cubes to marinade and let mix well so marinade is well incorporated with the pork. Let sit for at least 20 minutes, up to 2 hours or longer.
Assemble shish kebobs. I like to use metal skewers, but if you are using wood, make sure to soak them in water for at least an hour beforehand so they don’t burn on your grill.
Thread pineapple, pepper, pork, pepper and pineapple to create your skewers.
Heat your grill to high.
Grill skewers until cooked through and a little charred, approximately 5-7 minutes per side depending on thickness of your meat.