Habanero Pork and Pineapple Kabobs are a favorite for a summer backyard meal. The sweet and spicy glaze is made ahead and then used as a marinade. It is also perfect for shrimp or other grilled seafood and can be used as a dipping sauce.
- 1 1/4 pounds pork loin, cut into 1-inch cubes
- 1 fresh pineapple, cleaned, cubed, core discarded
Make Habanero Glaze (recipe below). Pour all except one cup of the habanero glaze into a gallon plastic bag with the cubed pork tenderloin and marinate overnight.
When ready to cook, prepare and preheat grill or preheat broiler. Thread pork cubes alternately with pineapple on 8" soaked wood or metal skewers. Grill or broil skewers 4-6" from medium heat source for 14-18 minutes, turning once and brushing frequently with reserved marinade, until pork is cooked and pineapples are tender. Discard remaining marinade. Serve with rice for a complete meal.
Habanero Glaze
- 1/2 cup pineapple juice
- 1/2 cup white rice vinegar
- 1/2 cup sugar
- 1 teaspoon minced garlic
- 2 habanero peppers, minced
- 1 teaspoon ground ginger
- 1 tablespoon ketchup
- 1/2 cup duck sauce
- 1/2 cup chopped pineapple strained
- Pinch of cornstarch
Heat a sauce pan to medium heat and add juice and rice vinegar. Bring to a boil. Add sugar, garlic, ginger, habaneros, ketchup and duck sauce. Reduce heat to simmer and stir to combine. Simmer about 5 minutes and stir in pineapple. Remove from heat and stir in cornstarch. Strain glaze and cool down.
Reserve about 1 cup for later use and divide in 1/2 use for dipping sauce and the other 1/2 for brushing meat with additional marinade during grilling.
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