Pork and Pineapple Kebabs
with quinoa and mixed green salad
Pork and pineapple is a classic combo (Hawaiian pizza anyone?) and tonight we're putting them on skewers for a fun kebab night. Our vegetarians will enjoy a colorful melange of veggie kebabs. Pair with a simple green salad for an easy way to kick off the week.
Pork and Pineapple Kebabs:
- Green onions - 3 stalks , chopped, green and white pieces separated
- Apple cider vinegar - 1 1/2 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Brown sugar - 1 tsp
- Cooking oil - 1 1/2 Tbsp
- Pork chops - 1 lb , cubed ((You can also sub chicken breast))
- Pineapple - 1/2 , cubed
- Skewers - 12 to 24
- Quinoa - 2/3 cup , uncooked ((Or sub 2 cups cook. Skip for low-cal))
Mixed Green Salad:
- Dijon mustard - 1 tsp
- Balsamic vinegar - 1 1/2 Tbsp
- Cooking oil - 3 Tbsp
- Mixed greens - 1/2 lb
- Make marinade - Chop green onions. Mix with apple cider vinegar, soy sauce, brown sugar, and oil.
- Pork - Cube into 1”(2.5 cm) pieces. Place into a Ziploc bag or container and cover in marinade. If it’s in a container, you can tenderize the meat with a fork; if bag, massage the meat a bit to get those flavors in there. Marinade for at least 30 minutes and up to a day. (Can be done up to 1 day ahead)
- Pineapple - Prep as directed. If making tomorrow night’s dinner, you can prep the whole pineapple but chop tomorrow night’s portion into smaller pieces for a salsa. (Can be done up to 3 days ahead)
- Prep skewers - Thread skewers through pork and pineapple. I use two skewers per / kebab (as shown in meal photo) for easier flipping during the cooking process . Place kebabs on a sheet pan, sprayed lightly with cooking oil.
- Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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- Preheat oven to 375F (191C) degrees.
- This first searing step is optional, but I highly recommend it to get some nice browning on both the pork and the pineapple. If you don’t want to drag out another pan, don’t worry about it. Preheat a grill pan over medium-high heat and then place as many skewers as can fit onto heated grill pan. Sear for 2 to 3 minutes, flip and sear for another two minutes on the other side. Transfer seared kebabs to sheet pan (or if your grill pan is big enough, just transfer straight into the oven).
- Roast kebabs in the oven for another 6 to 8 minutes until pork reaches 145F (63C) degrees. If you didn’t go through the searing step, roast for 12 to 15 minutes.
- While kebabs are roasting, whisk together Dijon, balsamic vinegar, and cooking oil.
- When kebabs are done, toss vinaigrette with mixed greens. Enjoy with quinoa.