Sweet and Savory Pork Kabobs with Tropical Twist
Celebrate the flavors of summer with these Sweet and Savory Pork Kabobs, featuring tender cubes of marinated pork, juicy pineapple chunks, and earthy mushrooms and onions. This delightful recipe is inspired by the festive kabob feasts enjoyed on Labor Day, where the sweetness of pineapple brilliantly complements the savory marinated pork. With a hint of citrus from the orange juice concentrate and a perfect balance of flavors from the vinegar and soy sauce, each bite is a burst of deliciousness. Perfect for outdoor grilling and entertaining, these kabobs are sure to be a hit at your next gathering.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Frozen orange juice concentrate
1/3 cup (thawed)
White wine vinegar or balsamic vinegar
2 tablespoons
Olive oil
2 tablespoons
Soy sauce
2 tablespoons
Dried savory
1/2 teaspoon (crushed)
Fresh ground pepper
1/4 teaspoon
Lean boneless pork
1 lb (cut into 1-inch cubes)
Mushrooms
as needed (whole or halved, depending on size)
Onion
1-2 (sliced into chunks)
Pineapple chunks
1 (8-16 oz) can (drained)
Instructions
1
Prepare the Marinade: In a medium bowl, combine the thawed orange juice concentrate, white wine or balsamic vinegar, olive oil, soy sauce, crushed dried savory, and fresh ground pepper. Whisk until well blended.
2
Prepare the Pork: Trim any excess fat from the pork loin. Cut the meat into 1-inch cubes for even cooking.
3
Marinate the Pork: Place the cubed pork into a large resealable plastic bag. Pour the marinade over the meat, ensuring all pieces are well-coated. Seal the bag and gently turn to coat. Refrigerate for 2 to 4 hours, turning the bag occasionally to enhance the marinade's penetration into the meat.
4
Prepare the Kabobs: After marinating, remove the pork from the bag and set aside, reserving the marinade for later. On metal skewers, thread the pork cubes, onion chunks, mushrooms, and pineapple pieces alternately, leaving about 1/8 inch of space between each ingredient for even cooking and flavor distribution.
5
Grill the Kabobs: Preheat the grill to medium heat. Place the kabobs on the grill rack. Cook uncovered for 12 to 14 minutes, turning once during cooking. Brush with the reserved marinade halfway through to enhance flavor and keep the kabobs moist. The pork should be tender and juices should run clear when done.
6
Serve: Once cooked to perfection, remove the kabobs from the grill and allow them to rest for a few minutes. Serve warm, and enjoy the delightful combination of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Sweet and Savory Pork Kabobs?
The main protein used in this recipe is 1 lb of lean boneless pork.
What creates the tropical flavor in this dish?
The tropical twist comes from the combination of thawed orange juice concentrate and canned pineapple chunks.
How long should the pork marinate?
The pork should be refrigerated and marinated for 2 to 4 hours.
What ingredients are needed for the kabob marinade?
The marinade consists of orange juice concentrate, white wine or balsamic vinegar, olive oil, soy sauce, crushed dried savory, and fresh ground pepper.
What vegetables are included on the skewers?
The skewers include onion chunks and mushrooms (whole or halved).
How should I cut the pork for even cooking?
The pork should be trimmed of excess fat and cut into 1-inch cubes.
What type of vinegar can be used in this recipe?
You can use either white wine vinegar or balsamic vinegar.
How should the ingredients be arranged on the skewers?
Thread the pork cubes, onion chunks, mushrooms, and pineapple pieces alternately on metal skewers.
How much space should be left between items on the skewer?
Leave about 1/8 inch of space between each ingredient to ensure even cooking.
What is the recommended grilling temperature?
The grill should be preheated to medium heat.
How long do the kabobs take to cook on the grill?
They should be cooked uncovered for 12 to 14 minutes.
How many times should the kabobs be turned while grilling?
The kabobs should be turned once during the cooking process.
Should I save the marinade after removing the pork?
Yes, reserve the marinade to brush onto the kabobs halfway through grilling.
Why is the marinade brushed on during cooking?
Brushing with the reserved marinade enhances the flavor and helps keep the kabobs moist.
How do I know when the pork is fully cooked?
The pork is done when it is tender and the juices run clear.
Is the orange juice concentrate used frozen or thawed?
The 1/3 cup of orange juice concentrate should be thawed before mixing the marinade.
What should I do with the canned pineapple before skewering?
The pineapple chunks should be drained before being added to the skewers.
What type of skewers are recommended?
Metal skewers are recommended for this recipe.
How should the mushrooms be prepared?
Depending on their size, mushrooms can be left whole or cut into halves.
What seasoning adds an earthy flavor to the pork?
Crushed dried savory provides the earthy flavor profile for this recipe.
Should the kabobs be rested before serving?
Yes, allow the kabobs to rest for a few minutes after removing them from the grill.
How should the onions be cut for the kabobs?
The onions should be sliced into large chunks suitable for skewering.
Is this recipe suitable for outdoor cooking?
Yes, these kabobs are specifically designed for outdoor grilling and entertaining.
What kind of soy sauce is used?
The recipe calls for 2 tablespoons of standard soy sauce.
Can I use a different oil than olive oil?
While the recipe specifies olive oil, it is the primary fat used for the marinade base.
What is the recommended size for the pineapple can?
An 8-ounce to 16-ounce can of pineapple chunks is recommended.
How should the marinade bag be handled during refrigeration?
The bag should be turned occasionally to ensure the marinade penetrates the meat evenly.
Is the grill lid closed or open during cooking?
The kabobs should be cooked uncovered on the grill rack.
What occasion inspired this recipe?
This recipe is inspired by festive kabob feasts enjoyed on Labor Day.
What is the final serving temperature recommendation?
The kabobs are best served warm immediately after their short resting period.