Marinated Teriyaki pork tenderloin, fresh pineapple, bell pepper, and sweet red onion are the perfect summer combination. Throw these kabobs on the grill and you have yourself an easy and quick weeknight meal.
This recipe was developed by me for Smithfield, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
I spotted Halloween decorations in the store yesterday. And Pinterest is flooded with pumpkin recipes.
Just…NO. No no no no nooooooo. NO.
You guys, for real. I mean, can we please enjoy one holiday and season at a time? Those people who are over the heat, are the same people who will complain how miserable the cold is in December.
I know the new school year is around the corner, but summer is still in full force where I am. And it should be…it’s only the beginning of August! And I’m still grilling my heart out.
And buying pineapple. I will be buying pineapple until they are no longer available.
I’ve partnered up with Smithfield again. I love them so much. Every meal I make incorporating their product, Paul always says, “Damn. Their pork is so good.” Yep. Crazy tasty, you barely even need a sauce.
These kabobs are a perfect example. Pre-marinated in teriyaki flavors, I just served them with jasmine rice and juices from the cooked meat. No condiment.
Smithfield has three distinct cuts of pork – tenderloin, loin filet, and sirloin – to suit several cooking styles and dishes. Slow marinated in delicious seasonings including Peppercorn & Garlic, Garlic & Herb, Mesquite, Rosemary & Olive Oil, and the Teriyaki there’s something for everyone and they can easily be grilled, roasted, or sautéed.
Because their Fresh Pork is pre-marinated, it saves time in the kitchen, so you can spend more time enjoying SUMMER!
- 1 red bell pepper , cut into 1-inch pieces
- 1 red onion , cut into 1-inch pieces
- 2 cups fresh cubed pineapple
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped fresh parsley
- kosher salt
- black pepper
- 1 Smithfield Marinated Teriyaki Pork Tenderloin (about 1.25 pounds), cut into 1-inch cubes
Place red bell pepper, onion, and pineapple in a medium bowl; toss with the olive oil, parsley, and a few grinds of salt and pepper to taste.
Skewer the marinated pork, pepper, onion, and pineapple onto metal skewers. Grill kebobs over medium-high direct heat for a total of 10 minutes, about 2-3 minutes on each side, until pork reaches an internal temperature of 145 degrees F.
Divide skewers onto individual plates. Serve on their own or with some jasmine rice!