What an evil tease. This Spring in the Midwest. March was so winter-like, the season was dubbed “sprinter” (spring + winter). April we fared a little better, although I still recall having to wear my parka on occasion so not completely out of the woods.
Now, finally a string of nice days in Chicagoland, so I am officially kicking off grill season! And what better way to usher in the warmer weather than these beautiful and easy pork, pepper and pineapple skewers. A family favorite at the Dinner Is Served household.
This classic combo always makes me think tropics..luau..grab an umbrella drink and sing Don Ho tunes. With lean pork tenderloin, pineapple and colorful peppers, it also wins in the healthy, low-fat category.
Perhaps the best part of these skewers, however is the hoisin glaze which is a ridiculously easy combination of ketchup, hoisin and minced jalapeno peppers. If you’re a fan of of Moo-Shu pork, you’re already well acquainted with hoisin: a most versatile, thick, soy-based Asian condiment. This serves as both a glaze and a dipping sauce
A few notes before I jump right in to the recipe:
- You can definitely substitute chicken for the pork! My preference would be to use boneless skinless thigh meat. Breast meat works too but will cook more quickly.
- You’ll note I did not add onions to my skewers. They remain a “no go” with the young adult crowd in my house but by all means feel free add some red onion wedges as you please.
- Gluten-free hoisin can be used, making this a 100% gluten-free entree
Happy (FINALLY) Spring to one and all from Dinner Is Served
Pork, Pepper & Pineapple Skewers with Hoisin Glaze*
- 1 pork tenderloin (about 1 1/2#), trimmed and cut into 1 1/2-inch cubes
- 3 large sweet bell peppers, cut into 2-inch pieces
- About 1/2 of a fresh pineapple, cored and cut into 2-inch pieces
- 1 medium red onion cut into wedges (optional)
- Canola oil
- Salt and coarse ground black pepper
Hoisin Glaze and Sauce
- 1/3 cup Hoisin sauce
- 1/3 cup ketchup
- 1 TBS minced jalapeno pepper (or spicy pepper of your choice)
- Salt and pepper to taste
Combine all ingredients for the glaze in a small bowl. Set aside about half for dipping and the other half for glazing. (can be prepared up to two days ahead and refrigerated)
For skewers, toss the pork in a bowl with salt and pepper to taste. In a separate bowl, combine peppers with a drizzle of canola oil, tossing to coat.
Thread pork, peppers, pineapple and onion (if using) onto metal or wooden skewers. Sear on a hot grill for a few minutes per side. Then move to medium heat; brush with a little of the glaze and continue to grill (turning and glazing a few more times) until pork is cooked through (about 15-20 minutes in total) and peppers and pineapple are slightly charred.
Serve with jasmine rice and reserved hoisin sauce for dipping.
* Adapted from Big Flavors of the Hot Sun, Chris Schlesinger and John Willoughby, 1994.