This is a sponsored conversation written by me on behalf of Smithfield® Fresh Pork. The opinions and text are all mine.
These Hawaiian Pork Kabobs are the perfect recipe to kick off summer! They are easy to make, delicious, and make for great party food too.
Hawaiian Pork Kabobs
The weather is warming up, school is almost out and we’re definitely grilling more. I just love this time of year!!! The sun is up later making weeknight grilling an easier option. These Hawaiian Pork Kabobs are easy to put together too using Smithfield® Marinated Fresh Pork.
I picked up a Smithfield Applewood Smoked Bacon Fresh Pork Loin Filet at my local Albertsons. This cut is perfect for cutting up to make delicious kabobs. I used some canned pineapple chunks and some pearl onions for our pork kabobs, but you can add whatever you like. Red onions, bell peppers and even chunks of apples would be delicious with this pork.
If you’ve never worked with pearl onions I’ve got a trick for you. Bring a pot of water to a boil. Add your pearl onions (skin and all) into the pot. Let them boil for 2 minutes, then remove. Once cool, slice the root end off and squeeze. The onion center will slide right out of the skin. I love pearl onions on kabobs because they stay intact a little easier than sliced onions.
This Smithfield Applewood Smoked Bacon Fresh Pork Filet comes with a bacon topping on one side of the filet. I scraped all that bacon goodness into a pan and fried it up – makes a great topping! You want to chop your pork filet pieces into about 1″ chunks. Trim any fat. Another tip if you’re using wooden skewers, soak the skewers in water for about 20-30 minutes prior to assembly. This will help to prevent the skewers from catching fire, plus it makes them more pliable and less chance of splintering.
You can assemble your skewers to your liking. I did a variety to suit the tastes of my family… some all pork, some pork and pineapple, some pork and onions and some got everything.
I used an indoor grilling pan that I preheated for about 7-8 minutes on medium, high heat. Then I cooked each side of the kabob for 2-3 minutes, rotating a 1/4 turn. So in total about 8-12 minutes.
Finish off with a sprinkle of the bacon pieces I fried up and you’ve got a delicious meal your family will love!