Mixed Grill #GrillWithGrace Jerk Pork, PIneapple Kebabs
Author: 
Recipe type: Entree
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 6 kebabs
 
A pork kebab marinated in coconut, pineapple with the wonderful heat from scotch bonnets and jerk seasoning.
Ingredients
Marinade
  • I (14 oz.) can lite coconut milk
  • 3 Tbsp. fresh grated ginger
  • ½ cup pineapple juice
  • 1 heaping tsp. Grace mild jerk seasoning
  • 1 Tbsp. minced garlic
  • 1 tsp. paprika
  • 2 Tbsp. Grace scotch bonnet sauce
  • 2 Tbsp. canola oil
  • Salt and pepper to taste
Kebabs
  • 2 lbs. pork tenderloin, trimmed of silver skin and fat, large cubed
  • 1 pineapple, large cubed
  • 1 large sweet onion, large slices
Instructions
  1. Mix all the marinade ingredients together in a large bowl. Add the pork and let marinate for at least 2 hours or up to 8 hours. When ready to grill assemble the kebabs as follows, pork, pineapple, onion, pork, pineapple, pork, pineapple, onion, pork. You should have enough for 6 skewers. Salt and pepper them before going on the grill. BBQ for 18-20 min. or until internal temperature for the pork is 150-160F. Serve with Grace dipping sauce.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/mixed-grill-grillwithgrace/