Hawaiian Pork Kebabs
Servings: 4 people
Equipment
- 2 medium containers
- 8-10 wooden skewers
- grill
Ingredients
- 2 thick cut pork chop
- 1 tsp pink Himalayan salt or sea salt
- 1 tsp organic garlic powder
- 1 tsp organic onion powder
- ½ tsp smoked paprika
- ½ cup coconut aminos
- ½ cup organic pineapple juice
- 1 tbsp white vinegar
- 1 onion cut into chunks
- 2 cup pineapple cut into chunks
- 1 organic red pepper cut into chunks
- 1 lb mini potatoes soaked and scrubbed
Instructions
- First, prep the meat and the produce. Place the 2 cup pineapple, 1 organic red pepper and 1 onion in a container with a lid. Place in the refrigerator for later.
- In a container or gallon size Ziploc bag place the 2 thick cut pork chop cubed, 1 tsp pink Himalayan salt , 1 tsp organic garlic powder, 1 tsp organic onion powder, ½ tsp smoked paprika, ½ cup coconut aminos, ½ cup organic pineapple juice and 1 tbsp white vinegar. Shake or stir.
- Place the meat with the marinade in the refrigerator for 4-8 hours.
- Before you are ready to cook, soak wooden skewers in water for 20 minutes.
- Poke the mini potatoes with a fork and microwave for 2 minutes.
- Skewer with the pork, pineapple, onions and pepper and potatoes. Alternating each.
- Heat a grill to 375℉.
- Place the skewers on the heated grill.
- After 7 minutes, flip.
- Cook another 7 minutes.
- Once the meat has reached an internal temperature of 145℉ remove from the grill.
- Serve immediately.
Notes
You can freeze in the marinade for up to a month before you cook! Simply thaw in the refrigerator the night you want to use.
I cook the potatoes slightly in the microwave first so that they are done at the same time as the pork.
Soaking the wooden skewers prevents them from burning. If you have metal skewers, skip the soaking step.