Hawaiian Pork Kabobs

INGREDIENTS

Kabobs

  • 1 kg Unger Meats Pork Stew Kabobs
  • 1.5 lbs Mixed Little Gem Potatoes (boiled)
  • Cubed Pineapple (1 container) – cut into chunks
  • 3 Peppers (Red, Orange & Yellow) – cut into chunks
  • 1 Red Onion – cut into chunks
  • Bamboo skewers (soak in water for several hours)

Hawaiian Marinade

  • ¼ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup vegetable oil
  • 1 tbsp chili sauce
  • 1 ½ tbsp apple cider vinegar
  • 1 tbsp  minced garlic
  • ¼ tsp dried red pepper flakes
  • ½ tsp fresh ground black pepper

DIRECTIONS

  1. Combine all Marinade ingredients, pour over Pork Stew Kabob Style meat and refrigerate for 1 hour or overnight.

INGREDIENTS

Brushing Glaze

  • Prairie Oils & Vinegars  Garlic Olive Oil
  • Prairie Oils & Vinegars  Blackberry Ginger Balsamic Vinegar

DIRECTIONS

  • Combine glaze ingredients in a bowl.
  • Swirl to combine the oil and vinegar just before brushing.
  • Assemble kabobs as desired.
  • BBQ on medium-low heat (300-325) for approximately 45 mins.
  • In the last part of grilling, brush kabobs generously with Garlic & Blackberry Ginger Glaze to finish.
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