Unfortunately, it's no longer grilling season for us here in New York. Or at least...when it's in the 50s, I don't grill anymore. Plus with the leaves falling all over the place - it's hard to concentrate on grilling when you're being a leaf ninja. I actually didn't use the grill that much this summer, which may be due to the fact that usually it's Nick begging to have something for dinner that can be grilled and he does the grilling. It's not that I don't love to do it, but I think men just enjoy grilling way more.
The highlight of my very short grilling season was this recipe. Kabobs are one of my favorite things to eat off the grill and I think both of the kids really love it too. I'm sure I could put anything on a stick and they would think it's the coolest thing ever. The marinade is perfection and grilled zucchini and pineapple should be on every single kabob in existence. They just make the kabob.
What you need:
- 1 lb. pork tenderloin, cut into bite-size pieces
- Fresh pineapple, chopped
- 1 red bell pepper, chopped
- 1 zucchini, sliced in half lengthwise, then into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 cloves garlic
- 1 tsp. chili-garlic sauce
- 1 cup diced pineapple
- 1 Tbsp. brown sugar
- 1/2 tsp. pepper
- Mix together marinade. Put it in a ziploc bag with pork and marinate for at least an hour.
- Build kabobs: pork, pineapple, pepper, zucchini, repeat, and another piece of pork.
- Grill until meat is cooked through, basting when you turn.
Recipe from I Am A Honeybee