Ingredients
Marinade
1/4 cup (60 mL) pineapple juice
1/4 cup (60 mL) low sodium soy sauce
1/4 cup (60 mL) canola oil
1/4 cup (60 mL) brown sugar
2 Tbsp (30 mL) cider vinegar
2 cloves garlic, minced
1 Tbsp (15 mL) freshly grated ginger
1/2 tsp (2 mL) crushed red pepper flakes
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
Skewers
2 lb (1 kg) boneless pork loin or chops trimmed of fat and cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 pineapple cut into 1-inch pieces
cherry tomatoes (optional)

Directions
In a medium bowl, whisk together pineapple juice, soy sauce canola oil, brown sugar, vinegar, garlic, ginger, red pepper flakes, salt and pepper. Pour half of the marinade into a large ziplock freezer bag.
Add pork cubes into the ziplock bag. Seal and marinate for at least 1 hour or up to 4 hours. Cover remaining marinade and refrigerate until needed.
Preheat the grill to medium-high heat. If using wooden skewers, soak for 10 minutes before making kebabs.
To prepare kebabs, starting with cherry tomato and then alternating between pork, peppers, and pineapple chunks as desired. Discard remaining marinade from the pork.
Place kebabs on the grill and cook for 4-5 minutes per side and baste with reserved marinade, until pork reaches an internal temperature of 160°F (71°C) in the thickest part.
6.Remove from the grill and serve.
Serves 8
Prep Time 1 hr 10 Min
Cook Time 10 Min

Recipe and photo compliments Sask Pork

Find more delicious recipes at saskpork.com