In Pork Chops, Pork Loin & Tenderloin, Recipes

Pork, Pepper and Pineapple Kebabs

Created by Chef Steve Waldron of Fat Wally's Firehouse BBQ (Facebook: Fat Wally's Firehouse BBQ)

Ingredients
  

  • 1 lb Johnston’s Pork Chops centre cut
  • 1 red pepper
  • 1 green pepper
  • 1 pineapple
  • 1 Tbsp honey
  • 1 Tbsp vegetable oil
  • 1 Tbsp dried mint leaves
  • 1 Tbsp lemon juice
  • 6-8 wooden skewers soaked in water for 2+ hours

Brine

  • 8 cups water
  • 1/4 cup table salt
  • 1/3 cup sugar

Instructions
 

  • Combine brine ingredients. Brine pork chops and refrigerate for 3 – 6 hours.
  • Cut pork, peppers and pineapple into 1” pieces and alternate on to skewers.
  • In a blender, add remaining pineapple (if any), honey, oil, mint leaves and lemon juice and blend until smooth.
  • Divide sauce reserving half. Brush sauce on kebabs and grill over medium-high heat, flipping and basting with additional sauce until pork is cooked (10-15 minutes).
  • Serve with reserved sauce.

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