Course: Appetizer, Side Cuisine: American Prep Time: 1 hr Cook Time: 20-30 min Servings: 2-4
1/2 Smithfield Prime Boneless Pork Loin
1 whole sweet onion
1 whole red bell pepper
2 cup fresh pineapple chunks
3-4 tablespoons Big Poppa Smokers Sweet Money Championship Rub
1-2 flexible kebab skewers
20 oz Island Teriyaki Marinade
Preheat grill/cooker to 250F
Trim and cut the boneless loin into cubes, around 2″ per cube
Cut onion into 1-1.5″ squares, to be used as spacers
Cut red bell pepper into 1-1.5″ squares, to be used as spacers
Season pork, onion, bell pepper, and pineapple with Big Poppa Smokers Sweet Money Championship Rub
Take flexible kebab skewer and thread on bell pepper, onion, pork, and pineapple – repeat until the length of the skewer is almost full, but make sure to leave some room so you can handle the skewer later
Put assembled kebab into a large ziplock bag and add the bottle of Teriyaki Marinade
Carefully remove air from marinade bag, and put in fridge for 20 minutes
Remove the kebab from the bag, place on grill/in cooker over indirect heat, cook for 12-14 minutes, pull and set aside
Increase cooker temperature to 400F for searing
Sear kebabs at high heat, looking for caramelization
Check internal temp of pork, pull from the cooker at 145F (so pork is still pink and tender)
Remove from skewer, plate over a bed of rice or side of your choice
This delicious recipe brought to you by Cooking with Big Poppa
https://www.cookingwithbigpoppa.com/recipe/pineapple-pork-kebabs/