The trick is to smoke the meat and not make the meat smoke
PORK SKEWERS WITH CHERRY-PINEAPPLE GLAZE
Date:June 05, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
These pork skewers or not chunks of pork. They were actually spicy little pork meatballs made using ground pork, finely diced water chestnuts, egg, fresh ginger, black pepper, garlic salt and breadcrumbs.
The ingredients for the meatballs are all mixed together. Mixture was formed into 1 1/2” diameter meatballs.
The cherry glaze consisted of: unsweetened pineapple juice, cherry preserves, lemon juice, and ground cardamom.
The ingredients for the cherry glaze were brought to a boil on the stove and then simmered and allowed to reduce, forming a thick sticky mixture.
Some assembly required. The pork meatballs have been made and the green and red bell peppers have been cut into 1 1/2” squares.
The kebabs have been skewered onto two FireWire flexible skewers. They are on the Egg which has been set for indirect grilling at 400 degrees.
The skewers are done and are ready to be removed from the grill. During the cook, off a couple meatballs fell off the skewers so I simply finished them directly on the grill.
The skewers are plated and are being served this day with a rice and mixed vegetable mixture.
Also serve them with some pretzel buns and additionally you can see some reserved cherry-pineapple glaze which was used at the table.
These skewers were a wonderful blend of spicy and sweet.
One of the things I like most about kebabs if you can have a very tasty grilled meal that takes next to no time to prepare.
I used the cherry pineapple glaze on my kebabs, But others like it so much they were spreading it on their rice too. I was told I need to make more next time. Who knew?
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When I saw the picture of these kabobs in the 2015 edition of Better Homes And Garden’s Grill It, I knew I had to make them. Pork meatballs were combined on FireWire flexible skewers with squares of red and green bell peppers. The kabobs were indirect grilled at 350 degrees. The meatballls were brushed with a cherry-pineapple glaze during the last 5 minutes of grilling. Some reserved cherry-pineapple glaze was served at the table. The kebabs had great flavor which was enhanced by the cherry-pineapple glaze. People liked the glaze so much they were putting it on their rice too. These are easy to make, very tasty and are not your typical kabob. Win-Win-Win.
The Grilling Book:
Pork Skewers with Cherry-Pineapple Glaze - Page 93