• 2 lbs. Smithfield® Boneless Pork Loin, cut in 1-inch cubes (18 pieces),
  • 2 tablespoons soy sauce,
  • 6 long kabob skewers (or 12 medium),
  • 1 pineapple, cut into 1-inch chunks (18 pieces),
  • 2 red bell peppers, cut into one inch chunks (18 pieces),
  • 2 yellow bell peppers, cut into 1-inch chunks (18 pieces),
  • 1 red onion, cut into 1-inch chunks (18 pieces),
  • 1 tablespoon kosher salt,
  • 1 tablespoon pepper,
  • 1 tablespoon granulated garlic,
  • 1 teaspoon ginger powder,
  • 3 tablespoons canola oil (any oil can work),
  • 2 cups Thai sweet chili sauce,
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Sweet Thai Chili Pork Shish Kabobs

MAIN DISH

Sweet Thai Chili Pork Shish Kabobs

  1. Heat charcoal or gas grill to medium, about 400°F. If using bamboo skewers, soak in water for 1 hour. Alternately thread 3 cubes each of pork, pineapple, red and yellow peppers, and onion onto each skewer.
  2. Combine salt, pepper, garlic and ginger in small bowl; mix well. Brush each kabob with oil; season all sides with seasoning mixture.
  3. Grill kabobs for about 10 to 12 minutes per side until done, making sure they don’t burn.
  4. Combine Thai chile sauce and soy sauce in small bowl; divide and place 1/2 in two bowls. Remove kabobs from grill and place on platter; brush all sides with half the glaze. Serve other bowl of glaze as dipping sauce.

Ernest Servantes Recipe