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
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.
Combine salt, pepper, garlic and ginger in small bowl; mix well. Brush each kabob with oil; season all sides with seasoning mixture.
Grill kabobs for about 10 to 12 minutes per side until done, making sure they don’t burn.
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.
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.
Combine salt, pepper, garlic and ginger in small bowl; mix well. Brush each kabob with oil; season all sides with seasoning mixture.
Grill kabobs for about 10 to 12 minutes per side until done, making sure they don’t burn.
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.
This people-pleasing red has a smooth, fruity, easy-drinking character that brings out the great flavors of pork, creating a sweet/salty combination that has universal appeal.