1. Place chopped pork in a container with canned pineapple, brown
sugar and balsamic vinegar. Stir together. Let marinate over night.
Before grilling, core and cut pineapple into chunks.
2. Prepare kabobs by alternating fruit and marinated chunks of
pork. Place on prepared grill to cook. Brush with Mango Brown
Sugar Glaze (recipe below.) We used charcoal grill and cooked on
each side for about 10 minutes.
3. Puree pieces of mango and ½ cup water in blender. Add to
saucepan with brown sugar. Heat to a boil and reduce on low heat
for 5-7 minutes. Add in ½ teaspoon ground ginger and remove
from heat. Brush on pork, chicken, and/or tropical fruit kabobs
while grilling.
Originally Submitted
7/29/2014
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