BRINE-CURED PORK KABOBS WITH JALAPENOS AND PINEAPPLE
These delicious kabobs combine cubes of brine-cured pork with pineapple chunks and hot peppers. Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces so it only needs to be cured for four hours.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 13
Steps:
- Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
- Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
- Arrange skewers, off direct heat, on a hot grill. Grill, rotating skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until pork is cooked through but juicy in the center, about 12 minutes, depending on heat of grill. Pineapples and peppers should be soft and charred. Serve with choice of condiments.
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Sunday Thomas
[email protected]I followed the recipe exactly, but my kabobs were dry. I think I overcooked them.
Yvonne Matibhe
[email protected]These were a little too spicy for me, but my husband loved them.
Ramata
[email protected]I'm not a huge fan of pork, but these kabobs were amazing. The brine really made a difference.
deli X
[email protected]So easy and flavorful!
French Doggo
[email protected]These were delicious! I'll definitely be making them again.
Morgan Babalola
[email protected]These kabobs are perfect for a summer cookout. They're easy to make and they're always a hit.
BokeeXD
[email protected]I love the combination of sweet and spicy in these kabobs. The pineapple really helps to balance out the heat of the jalapenos.
Boakye Charles
[email protected]I marinated the pork for 24 hours, and it was so tender and juicy. The kabobs were a huge hit at my party.
darrell musosereyi
[email protected]These were so easy to make and they turned out so flavorful! I used a store-bought brine, but I'll definitely try making my own next time.
Jonah Rabel
[email protected]I've made these kabobs several times now, and they're always a crowd-pleaser. The brine really does make a difference, and the pineapple adds a nice sweetness to balance out the spice of the jalapenos.
Md rokr dj Bai
[email protected]These pork kabobs were a hit at my last BBQ! The brine made the pork so tender and juicy, and the combination of jalapenos and pineapple was perfect. I'll definitely be making these again.