Nothing brings people together like a barbecue, and these Pineapple Pork Kebabs can help make you the hero of your grill this summer. Using high-quality, versatile Smithfield Prime Boneless Fresh Pork Loin, sweet onion, red bell pepper and pineapple chunks, they're perfect for nearly any gathering with family and friends.
1/2 Smithfield Prime Boneless Fresh Pork Loin
1 sweet onion, cut into 1-1 1/2-inch square pieces
1 red bell pepper, cut into 1-1 1/2-inch square pieces
2 cups pineapple chunks
3-4 tablespoons barbecue rub
2 1/2 cups teriyaki marinade
3-4 flexible skewers
Heat grill or smoker to 250 degrees F. Cut pork loin into 2-inch cubes.
Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
Increase grill temperature to 400 degrees F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145 degrees; F.