Thai Pork and Pineapple Kebabs

Thai Pork and Pineapple Kebabs

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • Coconut milk: 3/4 cup
  • Shallots, finely chopped: 2
  • Light brown sugar, packed: 3 tbsp
  • Cilantro, chopped: 2 tbsp
  • Lime, grated zest and juice: 1
  • Ginger, peeled and grated: 1 tbsp
  • Fish sauce: 1 tbsp
  • Jalapeno pepper, seeded and minced: 1
  • Garlic cloves, minced: 2
  • Pork tenderloin, cut into 1.5-in cubes: 1.5lb
  • Fresh pineapple, cut into 1.5-in cubes: 4 cups

  1. Combine the coconut milk, shallots, brown sugar, cilantro, lime zest, lime juice, ginger, fish sauce, jalapeno, and garlic in a medium bowl.
  2. If using bamboo skewers, soak them in water for 30 minutes. Alternately thread the pork and pineapple on 8 (10-inch) metal or bamboo skewers. Place the skewers in a large baking dish. Pour the marinade over the skewers, turning to coat well. Cover and refrigerate at least 1 hour or up to 4 hours.
  3. Turn the temperature on the lower grill plate to 450ºF and preheat the grill. Remove the skewers from the marinade. Place the skewers on the grill and grill, turning occasionally, until the pork is cooked through, 4 – 5 minutes per side.

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