This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com, or in her cookbook, One Pan Whole Family.
The combination of tender pork and sweet-tart pineapple is a favorite at our house. The short sit in Indian spiced yogurt is all that these kebabs need since the tenderloin is already super tender and the flavor and acid from the pineapple tenderizes them even further. We like to serve this one on a bed of boxed rice pilaf which cooks up in about 30 minutes so go ahead and start the rice once you have the pork in the marinade and it should all be done at about the same time.
It’s that easy: Garam masala is an Indian spice blend made up of cumin, coriander, pepper, cinnamon, cardamom, cloves and nutmeg. It’s also delicious sprinkled over roasted veggies, chicken dishes and rice and legumes.
Pork and Pineapple Kebabs
Start to finish: 1 hour
Hands on time: 40 minutes
Makes 16 Kebabs
- Sixteen 7-inch flat wooden skewers
- 2 tablespoons chopped cilantro
- 2 1/2- lbs pork tenderloin (about tenderloins), trimmed
- 3/4 cup plain yogurt
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon garam masala spice blend
- 1/2 teaspoon salt plus more for sprinkling
- Freshly ground black pepper
- 2 pineapples
- 1 red bell pepper
- Oil or vegetable spray for the grill
- Boxed rice pilaf as an accompaniment
- Soak the wooden skewers in water for at least 30 minutes.
- If using a charcoal fire, light the coals so that they will be ready.
- On a large cutting board, chop the cilantro and transfer it to a small bowl. On the same cutting board, cut the tenderloins in half lengthwise to make them thinner and then cut them into 1-inch thick slices. Transfer them to a large bowl and stir in half the cilantro, yogurt, olive oil, garlic, garam masala, 1/2 teaspoon salt and a few grinds of pepper and stir to combine it well.
- Preheat a grill to medium-high heat.
- Peel, core and slice the pineapple into 2-inch pieces. Core and cut the bell peppers into 1-inch pieces.
- Brush or spray grill grates with oil.
- Thread alternate pieces of pork, pineapple and bell pepper on the soaked skewers and sprinkle them with salt and pepper. Spray lightly with vegetable spray.
- Grill the kebabs, turning occasionally, until lightly browned with some dark spots, about 8 to 10 minutes. Transfer to a serving dish and serve over a bed of rice pilaf. Garnish with a sprinkle of cilantro.
Make-ahead: The kebabs can be assembled and kept covered and refrigerated for up to 8 hours.
In the glass: Dr. Konstantin Frank Semi Dry Riesling has just the right amount of sweet to counter the sweet and spice in these kebabs. This is one of those times a finger lake wine really shines.
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