If you have been following my blog for any length of time, then you know I like shortcuts and I like to tweak things a little. My quick and easy Pork Teriyaki Kabobs are no exception. Let me begin with a little disclaimer – I am not a spokesperson for Hormel – receiving no endorsements; compensation or consideration from the company. I simply like their marinated Pork Tenderloins. They offer a variety of different flavors; and it’s a great time-saver. Whenever possible, I prefer to cook from scratch – marinating my meat in my own marinades. That takes thought and planning. Sometimes thought and planning aren’t in the cards.
Imagine, you are in the grocery store doing your shopping. Hubby comes up to you and says he’s in the mood for something grilled. Or a friend calls and says “Hey, what are you doing later? We are going to be in your neighborhood and thought we’d stop by?” You say sure – and invite them for dinner. Grab yourself a package or two of Hormel Pork Tenderloins and before you know it, you’ve got something yummy on your table without a lot of fuss. These are so quick and easy, it’s almost scary.
Grilled Pork Teriyaki Kabobos
1 (18.4-ounce) package Hormel® ALWAYS TENDER® Teriyaki Flavored Pork Tenderloin, cut into 1½-inch cubes
1 large red bell pepper, cut into 1-inch cubes
1 (12-ounce) can pineapple chunks, drained
1 Large Onion, cut into large chunks
Olive oil
1 Jar Teriyaki Glaze
Soak bamboo skewers for 30 minutes in water. Prepare grill for medium-high heat.
Alternately thread pork, bell pepper, pineapple and onion onto large skewers; brush lightly with oil.
Grill kabobs, turning once, 12 minutes or until internal temperature of pork reaches 155 degrees.
Brush skewers once last time using the Teriyaki Glaze for extra flavor.
Served over a bed of rice, this is a nice presentation without a great deal of effort.
Banana Ketchup is the popular term to describe what is in reality a banana sauce. It isn’t even marketed under the label “ketchup” but rather “sauce” by the manufactures. Made of mashed bananas, sugar, vinegar and spices; its natural coloring is a brownish-yellow. The bright red color that gives the sauce its “ketchup” appearance is actually from red food coloring. In Filipino households; banana sauce or ketchup is used as a condiment for just about anything from Omelettes to French Fries. I use it to give that distinct “Filipino” taste to marinades and red color to my sweet and sour dishes. Banana Ketchup or Banana Sauce can usually be found in Asian food section of well-stocked grocery stores or in specialty markets catering to a large Filipino community.
Dad would marinade chunks of steak the night before, and then put the kabobs on the spit to slowly barbecue over a bed of hot coals in his trusty Webber. It seemed to take forever, the savory scented ghostly-gray smoke floating through the backyard, causing our mouths to water. Dad made us wait until the first piece of meat fell from the skewer. Only then was it considered “done”. My brother and I would dance about in the smoke, excitedly waiting and watching for that first morsel to fall and sizzle madly on the red-hot…
Hubby, Kiddo and I are an unusual family. We live together, play together and even work together. Yep, we all work for the same company – a party rental company. Until we went to work for a national rental company, I didn’t realize just how much “rental” was out there. As a nationwide company, we’ve done everything from celebrity weddings to red carpet Oscar events, from Grand Prix racing to soccer matches and everything in between.
Aidells Pineapple Teriyaki Chicken Meatball are a great start to a tropical supper. These can be found in small packages in the refrigerated section of most grocery stores, although they are a bit pricy. I prefer the large packages sold at places like Costco. They freeze well, so you can stock up and have them on hand when you’re ready. Aidells has done most of the work for you, infusing hormone-free ground chicken meat with ginger, soy and real pineapple. These are good size meatballs, so four or five on a skewer with some grilled veggies will fill you up.
Fresh ingredients are key. Using fresh pineapple will make all the difference in the world when it comes to your finished kabob. I’ve used the already sliced pineapple found in the produce section. It is convenient, I’ll give you that much. But it’s not as sweet and delicious as a pineapple you cut into chunks yourself. A whole pineapple will give you more chunks than you’ll need, so it’s okay to nibble as you go.
Cut the top and end from the pineapple, then cut the pineapple in half. Stand the pineapple halve upright, then cut again, creating two long slices. Remove the hard center core, then run the knife between the fruit and the outer “shell”. Once that is done, simply chop into chunks. Place chunks of fresh pineapple into a bowl with as much of their natural juices as possible. Set aside until ready to assemble. (Pioneer Woman has a wonderful photo tutorial demonstrating How to Cut Up a Pineapple).
Dad would marinade chunks of steak the night before, and then put the kabobs on the spit to slowly barbecue over a bed of hot coals in his trusty Webber. It seemed to take forever, the savory scented ghostly-gray smoke floating through the backyard, causing our mouths to water. Dad made us wait until the first piece of meat fell from the skewer. Only then was it considered “done”. My brother and I would dance about in the smoke, excitedly waiting and watching for that first morsel to fall and sizzle madly on the red-hot coals.
Rosemarie's Kitchen 