Gingered pork, pineapple and pepper skewers: Lean pork tenderloin marinated in ginger, garlic, and soy sauce and then grilled with pineapple and peppers.
I’m going to keep this brief for two reasons:
- I wrote a whole post for this recipe already and somehow lost it. Very frustrating.
- These skewers/kabobs were awesome!!
Seriously, the recipe was a piece of cake to prep and cook and the flavor was fantastic!
I’ve recently become a big fan of using fresh ginger so this recipe was right up my alley. And it didn’t hurt that it fit right into my WW Points allowance for the day either.
I served the skewers with my new favorite side dish: Israeli couscous. LOVE IT!
I cooked the couscous in chicken stock with minced fresh ginger and minced fresh garlic and then mixed in some leftover pineapple bits and chopped red pepper when the couscous was finished cooking. And it was gooood.
These gingered pork, pineapple and pepper skewers went so perfectly with that ginger red pepper couscous!
- 2 tbsp low-sodium soy sauce
- 1 tsp ginger root, freshly grated
- ½ tsp minced garlic
- 1 ½ cups canned unsweetened pineapple chunks or 16 fresh chunks
- 8 oz lean pork tenderloin, cut into 16 pieces
- 1 medium sweet red pepper, cut into 16 chunks
- In a large plastic zipper bag, combine the soy sauce, ginger, and garlic then add the pork. Finely chop 2 chunks of pineapple and add it to the bag; mix to combine all ingredients. Refrigerate 30 minutes to 4 hours.
- If using wooden skewers, be sure to soak them in water for at least 30 minutes before proceeding to the next step. You will need eight 6- to 8-inch wooden skewers; I used four very long metal skewers.
- Preheat the grill to medium high. Remove the pork from the bag and alternatively thread 2 pieces of pork, 2 chunks of pineapple, and 2 red pepper pieces in order to fill up the skewers.
- Grill the skewers turning to ensure all sides of the pork are grilled, about 8-10 minutes total. The pork should be light pink in the middle when it's ready to be removed from the grill.