Ready in: 1 hours, 5 minutes
Prep time: 15 minutes
Chill/Cook time: 50 minutes
1½ lbs. pork tenderloin, cut into 1-inch cubes
½ cup beer
1½ Tbsp. Green Tea Peppercorn Seasoning
½ tsp. Seasoned Salt
1/3 cup Smoky Bacon BBQ Sauce
3 Tbsp. orange juice
1 fresh pineapple, cut into 1-inch cubes
1 large green bell pepper, cut into 1-inch chunks
1 large red onion, cut into 1-inch chunks
Serve tonight: Combine first 4 ingredients in a gallon resealable freezer bag; seal. Place bag in a shallow dish and refrigerate 30 minutes or up to overnight.
Preheat grill to medium. In small bowl, combine Smoky Bacon BBQ Sauce and orange juice; set aside. Remove pork from bag; discard bag with marinade. Assemble kabobs by alternating pineapple, pork, onion and green peppers on metal or bamboo skewers.
Place kabobs on grill. Grill, turning occasionally, until internal temperature of pork reaches 155°, about 15-20 minutes. Baste with sauce mixture the last 5-10 minutes of grilling. Salt and pepper to taste. Makes 6 servings. Serve kabobs over quinoa or rice.
Freeze for later: Combine first 4 ingredients in a gallon resealable freezer bag. Place Smoky Bacon BBQ Sauce and orange juice in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tip: If using wooden skewers, soak in water 30 minutes before using.
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