In Pork Chops, Pork Loin & Tenderloin, Recipes


Pork, Pepper and Pineapple Kebabs
Print Recipe
Created by Chef Steve Waldron of Fat Wally's Firehouse BBQ (Facebook: Fat Wally's Firehouse BBQ)
Pork, Pepper and Pineapple Kebabs
Print Recipe
Created by Chef Steve Waldron of Fat Wally's Firehouse BBQ (Facebook: Fat Wally's Firehouse BBQ)
Ingredients
Brine
Servings:
Instructions
  1. Combine brine ingredients. Brine pork chops and refrigerate for 3 – 6 hours.
  2. Cut pork, peppers and pineapple into 1” pieces and alternate on to skewers.
  3. In a blender, add remaining pineapple (if any), honey, oil, mint leaves and lemon juice and blend until smooth.
  4. 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).
  5. Serve with reserved sauce.
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