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May 30, 2016

Hawaiian Pork Kabobs {dairy + gluten free}

With all of the craziness that early summer brings, with school out and baseball nearly every night of the week, I'm loving quick and easy meals that I can prep in advance and then grill in a few minutes when I get home from work.

These Hawaiian Pork Kabobs are a perfectly savory summer meal. They are so versatile, you could sub in chicken or steak instead of pork, and adjust the veggies with your favorites or with whatever you can find in your fridge. I also happen to love, love, LOVE grilled pineapple so much and this is a delicious way to enjoy a sweet treat without feeling guilty.

Hawaiian Pork Kabobs

  • 4 america's cut pork loin chops, cubed
  • 1/2 cup pineapple chunks
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 purple onion, cut into bite-sized pieces
  • Rice or gluten free noodles, cooked according to package instructions
  • 1/4 cup pineapple juice
  • 2 Tbsp gluten free Tamari or coconut aminos 
  • 2 Tbsp sesame oil
  • 1 Tbsp rice wine vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp pepper 
Combine marinade ingredients in a gallon-size zip top bag. Add the cubed pieces of pork loin. Seal tightly and store in the refrigerator for at least an hour, or overnight.

When ready to prepare, preheat grill to medium-high heat. Place marinated pork loin, pineapple chunks, bell pepper, and onion pieces on skewers, alternating each one. Places skewers on grill and cook for about 4 minutes on each side, flipping them halfway through. Check to be sure the pork has cooked all the way through and then remove from grill. 

Serve hot along with prepared rice or gluten free noodles, and topped with gluten-free Tamari sauce or coconut aminos, if desired. 

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