Tomato, Pork and Pepper Kabobs
Pineapple, tomato and green pepper form a combination often seen in Thai dishes; the marinade, a ginger-soy-chile affair, seems Szechuan; and grilling pork with pineapple conjures up Hawaiian luaus. Any which way, these sound delicious, so consider them for your next barbecue.
1 1/2 pounds tomatoes
1 (8-ounce) can pineapple chunks
2 tablespoons soy sauce
4 teaspoons prepared brown mustard
1 garlic clove, crushed
1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1 pound boneless picnic shoulder
1 green bell pepper, diced
- Cut tomatoes into wedges; set aside.
- Drain pineapple chunks; reserving the juice. Set pineapple chunks aside. Add water to the pineapple juice to make 1/2 cup of liquid; place in a shallow baking dish. Add soy sauce, prepared brown mustard, crushed garlic clove, ginger, and red pepper flakes; stir until combined.
- Pierce a boneless picnic shoulder with a fork then cut into 3/4-inch cubes. Add to the soy sauce marinade mixture, turning to coat. Let stand at for 10 minutes.
- Preheat the broiler. Thread the pork on skewers, alternating with diced green bell pepper, the reserved pineapple chunks, and the tomatoes. Place on a broiler pan; broil 4 to 5-inches from the heat until pork is cooked through, about 12 minutes, turning once and brushing occasionally with the marinade.
Makes 3 servings.