Place pork and marinade in a large resealable plastic bag. Seal bag and refrigerat for at least 30 minutes. Remove pork from bag; discard marinade.
Servings and Ingredients
|1 lbs.||pork tenderloin, cut into 1-1/4-inch cubes|
|½ c.||bottled Hawaiian marinade, plus additional for serving|
|1 c.||Hy-Vee Short Cuts fresh pineapple chunks|
|½||medium red onion, cut into wedges|
|1||green bell pepper, seeded and cut into 1-1/2-inch squares|
|1||red bell pepper, seeded and cut into 1-1/2-inch squares|
|Hy-Vee unsweetened coconut flakes, toasted, for garnish|
|Serrano pepper, sliced, for garnish|
Things To Grab
- Large resealable plastic bag
- Charcoal or gas grill
- 4 10-inch metal or wooden skewers
- Meat thermometer
Preheat a charcoal or gas grill for direct cooking over medium-high heat. Thread pork, pineapple, onion, and peppers onto 4 10-inch skewers.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Grill kabobs for 8 to 10 minutes until pork is done (145 degrees). Brush with additional bottled marinade. Garnish with coconut flakes and serrano pepper slices, if desired.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 75mg
- Sodium: 1060mg
- Total Carbohydrates: 30g
- Protein: 25g