- Calories 289
- Caloriesfromfat 17%
- Fat 5.4g
- Satfat 1.8g
- Monofat 2g
- Polyfat 0.5g
- Protein 24.4g
- Carbohydrate 24.6g
- Fiber 1.1g
- Cholesterol 65mg
- Iron 1.9mg
- Sodium 580mg
- Calcium 23mg
Teriyaki Pork and Pineapple
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This sweet-salty marinade is excellent for almost any tender cut of meat that's cubed and skewered—chicken breasts or thighs, or beef tenderloin or sirloin. Reducing the marinade concentrates its flavor and helps it stick to the kebabs. Although we usually marinate in zip-top plastic bags, we recommend using a bowl for this recipe so it's easier to scoop out the pork and pineapple with a slotted spoon. Serve over white and wild rice pilaf.
How to Make It
Step 1
Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.
Step 2
Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
Step 3
Prepare grill to medium-high heat.
Step 4
Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
Step 5
Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.
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68black's Review
i loved this recipe! it was easy and very satisfying. served it with coconut rice which really complimented the flavors. my only alteration was to add some pineapple juice to the marinade before heating it the second time and letting it reduce by half so it stuck to the skewers more. meat turned out tender when cooked three minutes on each side, as listed. this will become a standard.
bobbo605's Review
I marinated this for a day and a half and the pork came out nearly flavorless. I think adding some pineapple juice for some acidity (to really get into the meat) would be a good idea. The pineapple was the best part of this dish. I won't make this again.
Holstrla's Review
N/A
MsMiranda's Review