There are days when I feel like I don’t partake in the world of kabob cooking enough. Everything tastes better when cooked on a stick, right? Plus, slathering the pierced items with a sticky sauce makes it even better.
For this recipe, I decided to use metal skewer rods because they would hold up better under the intense heat. If you decide to use wooden skewers, be sure to soak them in water for at least 15 minutes before use. That way they won’t burn before the meat is cooked. I always end up with a few extra soaked skewers. Save them by wrapping in a bag and freeze for another day.
- 1 lb. boneless pork ribs or thick cut pork chops
- 1 red pepper, diced 2” cubes
- 1 pint fresh button mushrooms, stems removed
- 1 (9 oz) can diced pineapple, juice reserved
- salt and pepper
- olive oil
- ½ cup brown sugar
- 1 Tbl. cornstarch
- 2 tsp. fresh ginger, grated
- ½ tsp. crushed red pepper
- ½ cup reserved pineapple juice
- ½ cup water
- 2 Tbl. soy sauce, low sodium
- ¼ cup green onions, chopped
- Cut the pork into 2” cubes. Alternate the pork cubes, mushrooms and pineapple on long skewers. I like to arrange the mushrooms so the pineapple can fit inside the cap. Lightly drizzle the skewers with olive oil, and season with salt and pepper.
- Grill or broil kabobs for 8 – 10 minutes or until the pork is cooked through. Brush the kabobs with the glaze before serving.
- Combine the brown sugar, cornstarch, ginger, crushed red pepper, pineapple, green onions, water and soy sauce in a small sauce pan. Cook over medium high heat for 3 – 6 minutes until thickened. Brush the glaze over the cooked kabobs before serving. Makes roughly 8 – 10 kabobs.