Hawaiian Pork And Pineapple Kabobs

• 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
• A1/2 cup reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 teaspoon sriracha hot sauce
• 2 tablespoons sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 3 cups fresh pineapple cubes (need 20 cubes)
• 2 red bell peppers, cut in cubes
• 3 green onions, thinly sliced
• 1 teaspoon sesame seeds
• 10 skewers

1. 1. In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, ginger, and garlic. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
2. 2. While the pork is marinating, if using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
3. 3. Heat an outdoor grill or indoor grill pan, and lightly grease the grates with a small amount of vegetable oil, or nonstick cooking spray.
4. 4. Thread the skewers with the marinated pork, fresh pineapple, and red pepper, alternating back and forth; discard the marinade.
5. 5. Grill for about 2 minutes on each side, getting grill marks and until fully cooked.
6. 6. Garnish with the green onions and sesame seeds.

pork tenderloin, soy sauce, rice vinegar, brown sugar, lime juice, hot sauce, sesame oil, ground ginger, garlic, pineapple, red bell peppers, green onions, sesame seeds, skewers

Taken from www.epicurious.com/recipes/member/views/hawaiian-pork-and-pineapple-kabobs-58391719 (may not work)