Skinny Luau Pork Skewers

 

 

Happy Friday All!  I’ve resisted posting this recipe because I don’t have a very good picture for you.  I made these Luau Skewers on a “feeding frenzy” night and barely had time to snap a few crappy pics before the family folks were in the kitchen, plate in hand, staring down at the prepared dinner just ready to be eaten like so many Olivers from the Dickens novel.

But, since I’m behind on my cooking (I try to stay at least a week or so ahead of my blog posts) and this truly was a good dish, here we go.  It’s rare that I find a recipe I don’t tweak in one way or another – even before making it for the first time.  I’ll substitute with healthier items, switch out something my family doesn’t care for with something we like, etc.  This recipe, though, I made exactly as indicated by an old cookbook of mine – The Complete Cooking Light Cookbook and it was delicious.  By mid-December I’d had enough of the heavy comfort food and one-pot-wonders for a while and was ready for a lighter, more fresh tasting dinner.  “Luau?” I thought, “heck yeah!” as I envisioned myself tossing these babies on the grill, mojito  in hand, standing on the tiled floor of my walk-out kitchen in Maui wearing shorts and a tank top.

My little delusion lasted only long enough for one of the kids to stomp in the door, shaking snow off boots and flinging icicles onto the pre-heated indoor grill pan, as I stood there in my hot pink mukluk style slippers, an enormous sweater and jeans…sigh… it was a pleasant diversion for a moment.  Yes, these would be much better on a real grill – cooked in the real outdoors; but for a break from the winter-food doldrums, they can’t be beat….even cooked inside. 

One of the things I like about skewers/kebabs, is the flexibility they offer.  Chicken would work very well, and you could even use pressed tofu or tempeh if you’d like to make these vegetarian.  Of course any color pepper may be substituted; and feel free to add any other veggies that strike your fancy. 

I served these with quinoa cooked in the reserved pineapple juice and studded with edamame for some color.  Yummy!

Ingredients

3/4-pounds pork tenderloin
1 1/2 tablespoons dark brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon orange juice
1 tablespoon fresh onion, grated
2 teaspoons fresh lemon juice
1/8 teaspoon salt
Dash black pepper
10 1-inch cubes fresh pineapple
1- 1-inch pieces red bell pepper
Cooking spray

Instructions

Trim fat from pork and cut loin into 10 1-inch cubes.
Combine brown sugar and next seven ingredients in a large zip-top bag; add pork.
Seal bag and marinate in refrigerator for 1 hour; turning bag occasionally.
Remove pork form bag, reserving marinade.
Thread the pork cubes,  pineapple cubes, and red pepper pieces alternately onto skewers.
Prepare grill or grill pan.
In a small sauce pan, bring reserved marinade to a boil for one minute.
Grill kebabs for 14 minutes or until done; basting frequently with marinade.

This post is linked to Ekat’s Kitchen’s Friday Potluck!

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