By skim Posted June 14, 2017 In Pork Chops, Pork Loin & Tenderloin, Recipes Pork, Pepper and Pineapple Kebabs2017-06-142017-06-14https://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2017/06/pork-kebabs-e1497472620134.jpg200px200px 0 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 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 Servings: 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. Share this Recipe Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.