Pineapple Pork Kebabs

Ingredients

• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 Tbsp soy sauce
• 2 Tbsp canola or vegetable oil
• 1 Tbsp honey
• 1.25 lbs. boneless pork chops
• 1 Vidalia onion
• 1 green bell pepper
• 1 can pineapple chunks, packed in juice
• 1 Tbsp canola or vegetable oil
• Salt and pepper
• 1/2 bunch cilantro
• Sriracha, to taste

Directions

1. If you’re working with wooden or bamboo skewers, put them in water for at least 30 minutes so they’re less likely to scorch under the broiler. For the marinade, add 2 cloves of minced garlic and about 1 inch of grated fresh ginger to a bowl, then mix in the soy sauce, oil, and honey until everything is combined.
2. Cut the pork chops into 1 inch cubes. Put the pork in a bowl or shallow dish, pour the marinade over it, and turn the pieces until they’re well coated. Cover the dish and chill it for at least 30 minutes.
3. Cut the onion and bell pepper into 1-inch pieces. Drain the canned pineapple chunks. Add the onion and bell pepper to a bowl with 1 tablespoon of oil, season generously with salt and pepper, and toss to coat.
4. Load the soaked skewers by alternating onion, bell pepper, pineapple, and pork, using up all the pieces. Set the finished skewers on a broiler pan, or place them on a sheet pan fitted with wire racks.
5. Move the oven rack so the tops of the skewers will sit 5-6 inches from the broiler. Heat the broiler on high for at least 5 minutes. Slide the skewers under the broiler and cook for 5 minutes, just until the edges start to brown. Turn the skewers, put them back in the oven, and cook for another 5 minutes. Keep broiling and turning until the kebabs are browned all around. Finish with chopped fresh cilantro and a squirt of Sriracha, if you’d like.