Another month is wrapping up so it means it is Secret Recipe Club time! How is this summer flying by?!?! It is crazy! At least it has been jam packed with great food, lots of fun with family and friends, and some awesome adventures. It just makes me wish summer was so much longer.
This time I had the blog called Without Adornment by Bean. The blog is packed full of gluten free recipes, as well as other allergen free recipes. This is perfect for someone with allergies, as well as anyone who just likes great food. I immediately saw her Tropical Pork Pineapple Kebabs and knew they would be perfect for a satisfying summertime dinner.
The original recipe was just a guide with the ingredients, and not the amounts used. I generally cook that way so I liked that there was freedom to have my own stamp on this recipe. I added some soy sauce to the marinade just so it would not be too sweet for my liking. I also had zucchini in the fridge so I added that to the kebabs too. I served this with some rice that I prepared while Price grilled up the kebabs. Totally loving our new grill, this summer, and this recipe!
Beans recipe was gluten free which I respect because for a while last year I ate gluten free and enjoyed the process and felt better from it. Anyway, I did add the soy sauce for flavor but it does wheat so if you want this to be gluten free just be sure to use a gluten free soy sauce. Or you can use Worcestershire Sauce which is naturally gluten free instead of the soy sauce and has 80% less sodium than soy sauce.
Tropical Pork Pineapple Kebabs
- 1 pound of pork tenderloin cut into 1″ cubes
- pineapple cut into 1″ cube pieces, approximately half a pineapple
- 1 red pepper, cut into 1″ x 1″ pieces
- 1 zucchini, sliced into 1/4″ thick pieces
- 8 oz whole white button mushrooms
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 gloves garlic, crushed
- 1 teaspoon chili garlic sauce, known as sambal
- 1 cup of diced pineapple
- 1 tablespoon of brown sugar
- 1/2 teaspoon of white pepper
- Soak 10 wooden skewers for at least an hour before using them.
- Prepare the marinade first by combine all of the marinade in a bowl or large plastic bag. Mix thoroughly and then add the pork pieces to the marinade. Store in the refrigerator while the meat marinates for at least 1 hour minutes.
- Once skewers are soaked and the meat is marinated, thread the pork, pineapple, pepper, zucchini, and mushrooms. Repeat the series twice and end with a piece of pork.
- Grill the kebabs over medium-high heat. Using a basting brush, brush the kebabs with the marinade each time you turn the kebabs grilling each side.
- Cook the kebabs until done with an internal temperature of the pork is 145 degrees. Let rest for about 5 minutes before serving.
Check out my previous Secret Recipe Club Posts:
June: Cheesy Garlic Knots
May: Berry Brownie Torte
April: Peanut Butter Cup Ice Cream
March: Sauteed Green Beans with Lemon and Almonds
February: Fried Pickles
Jan: No SRC postings
December: Shrimp Sriracha Stir Fry
November: Vegetable Enchiladas
October: Pumpkin Cheesecake Bars
Check out the rest of the reveal day posts!
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
I love kebabs, this recipe looks perfect for summer.
I keep forgetting about kebabs for the grill! Thanks for the fabulous reminder. Marinated pork kebabs are in my future!
Delicious!! I love kebabs on the grill, and this would be a good combo! I like to cook without measurements, too! 🙂 Its fun to see what turns out.
What a fabu summer grill dish, looks delicious!
If you haven’t already, I’d love for you to check out my group “A” SRC entry: Double Chocolate Mousse Cake.
Cook Lisa Cook
Sarah Ellis says
Those look super incredible. I gotta try these before the cold weather comes!
BruCrew Life says
Your kabobs are gorgeous!!! So much fun color and veggies in them!!! Perfect for hot summer days when you don’t want to heat up the oven and kitchen:-)
Shari, The Saucy Gourmet says
Oh I have a pineapple in the garden just perfect for picking, now I know what I am going to do with it! I am so excited to be one of the newest members of SRC, look forward to sharing with you!
pineapple in your garden?!? that is awesome.
amanda (@fakeginger) says
Uh huh, making this as soon as Spencer gets home! I love that it’s pork – seems like most kebab recipes I see are beef or chicken.
Nicole @ The Daily Dish says
These are beautiful! I know what you mean by summer being almost over, I’m still trying to figure out where it went. My kids start school in a week. 🙁
Your recipe looks delicious and was the perfect pick for this month’s SRC!
YUMMY!!! Sounds amazing! You mention leaving Cornstarch out, but I didn’t see it in the recipe….is it supposed to be in there somewhere?
ah thanks! I has semi typed the original recipe process that used cornstarch and forgot to edit that out. I decided not to use cornstarch as it can be gritty if it is not mixed well or cooked enough and since it would be used to baste on the kebabs I didn’t want to run the risk of that. But if you do try and like it let me know. I was just a bit nervous about it.
Yay! I’m so glad that you liked it! Your photos are beautiful and this makes me wish that I was having this for dinner!
Thank you for your wonderful comments! I’m also so glad that you liked my blog!
Just a quick correction – Worcestershire sauce is not naturally gluten free as it has barley malt vinegar in it. One can find gluten free Worcestershire sauce if they look for it though. 🙂
kristy @ gastronomical sovereignty says
Oh! I could so see pineapple pairing wonderfully with pork. mmmm pineappley pork. haha. and zucchini is always good
happy belated SRC reveal day darling!
OMG this is gorgeous.
(I’m currently blog-surfing on my lunchbreak and my mouth is watering!)
Hi! I’m visiting from SRC Group D. These look delicious and colourful. Perfect for summer. Great SRC pick!