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Pork Pineapple Kebabs - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 3/4 cups Chicken Broth/Stock
  • 3/4 cups dice Onion #1
  • 1/4 cups dice Green Onion (Scallion)
  • 1 teaspoon Thyme, Dried
  • 1/2 teaspoons Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoons Allspice, Ground
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Cinnamon
  • 1 tablespoon seed and dice Jalapeño
  • 1/2 teaspoons Black Pepper
  • 1 1/2 tablespoons Soy Sauce, Gluten Free
  • 1/2 tablespoons Vegetable Oil
  • 1/2 tablespoons Apple Cider Vinegar
  • 5 cups dice Boneless Pork Loin
  • 3 cups chunk Onion #2
  • 3 cups chunk Pineapple

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Taste and Tell for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a blender blend chicken stock, onion #1, scallions, thyme, salt, sugar, allspice, nutmeg. cinnamon, jalepeno, pepper, soy sauce, oil and cider vinegar. Blend until smooth.
  2. Divide among indicated number of gallon freezer bags, then add pork and onions #2.
  3. Divide pineapple among indicated number of quart freezer bags.
  4. Remove as much air from both bags, label & seal. Keep bags together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Put pineapple in bag with pork for 30 minutes. Soak wooden skewers in water for 30 minutes.
  3. Skewer the pork, pineapple and onions #2 alternately on the skewers. Discard marinade.
  4. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.

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