It all starts with a pork loin. I buy these when they go on sale every few weeks and they make the perfect crock pot food (Perfect Pork Loin recipe here), can be sliced into thick pork chops, or thrown into the freezer for later when I need food for a crowd. Don’t mistake this for pork tenderloin. That’s the little guy that costs more. The loin is a lean, white meat cut that has the potential to be some of the easiest, yummiest meat you can make. I can usually find it on sale for around $2.00 per pound which makes it very cost effective for a family!
For this recipe, you need about 2 pounds of meat (1/2 of the loin I purchased)– for me it made about 8 kabobs. I cut it into 1 inch cubes and then prepared the marinade.
In a large bowl, mix the following ingredients:
6 T. soy sauce (or Liquid Aminos as a healthier substitute)
3 T. rice wine vinegar
2 T. olive oil
1 tsp. sesame oil
1 tsp. minced garlic
1 tsp. crushed red pepper
2 T. brown sugar
1/4 c. pineapple juice*
1/2 tsp. pepper.
Whisk to combine.
Add the pork cubes to the marinade mixture and making sure they are all covered, let them sit in the refrigerator 1-3 hours.
Place them onto metal or wooden skewers that have been soaked in water for at least an hour (to prevent burning while grilling).
Grill until internal temperature reaches 140 degrees (super important to use a good meat thermometer here!) and then pull the meat off and let it rest 5-10 minutes. The internal temp will go up to 145 degrees on its own.
Serve with grilled kabobs of peppers, onions, and pineapple, just make sure you grill those on separate skewers as they will have a different cook time than the pork.
That’s all there is to it! You’ll have that fabulous charred grill flavor wrapped around deliciously flavored juicy bites of yum, perfect for your family or to serve guests.
*As you can see in the picture, I love this served with Pineapple Coconut Rice. I borrow some of the pineapple juice from the can of pineapple I use for that recipe for the marinade for this one!
- 2 lbs. pork loin, cubed
- 6 T. Liquid Aminos
- 3 T. rice wine vinegar
- 2 T. olive oil
- 1 tsp. sesame oil
- 1 tsp. garlic
- 1 tsp. crushed red pepper
- 2 T. brown sugar
- ¼ c. pineapple juice
- Cube 2 lbs. of pork loin into 1 inch cubes.
- Place remaining ingredients in a large bowl and whisk to combine.
- Place pork into the marinade to cover and refrigerate 1-3 hours.
- Skewer the pork cubes onto metal kabobs or wooden skewers that have soaked in water for at least an hour to prevent burning.
- Grill over direct heat until internal temperature reaches 140 degrees.
- Remove to a platter and let rest for 5-10 minutes (internal temp will rise to 145 degrees).