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Active: 30 min Total: 1 hr
Cuisines

Ingredients

Metric
Servings:
4
Pork and Pineapple Kebabs:
  • Green onions - 3 stalks , chopped, green and white pieces separated
  • Apple cider vinegar - 1 1/2 Tbsp
  • Coconut aminos - 2 tsp
  • Maple syrup - 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
Mixed Green Salad:
  • Red peppers - 1 , chopped ((1 large or 2 small))
  • Cucumbers - 1/2 lb , chopped
  • Dijon mustard - 1 tsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 1/2 lb

Prep

  1. Make marinade - Chop green onions. Mix with apple cider vinegar, aminos, maple syrup, and oil.
  2. 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)
  3. 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)
  4. 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.

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Make

  1. Preheat oven to 375F (191C) degrees.
  2. 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).
  3. 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.
  4. While kebabs are roasting, chop red peppers and cucumbers. Whisk together Dijon, balsamic vinegar, and cooking oil.
  5. When kebabs are done, toss vinaigrette with mixed greens, peppers, and cucumbers. Enjoy kebabs with salad.

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