Ingredients

The following ingredients have 4 Servings
  • 1 red onion (, cut into 1-inch pieces)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh cilantro
  • pinch kosher salt
  • pinch black pepper
  • 1.25 pounds Roasted Garlic & Cracked Black Pepper Tenderloin (, cut into 1-inch cubes)
  • 1 cup mayonnaise
  • 8 ounce can crushed pineapple (, drained)
  • 3 teaspoons lime juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon kosher salt
  • 3/4 teaspoon pepper

Instruction

  • Place red onion in a small bowl; toss with the olive oil, cilantro, and a few grinds of salt and pepper to taste.
  • Skewer the marinated pork and onion onto metal skewers. Grill kabobs 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.
  • In the meantime make the dipping sauce: in a medium bowl, combine the mayo, pineapple, lime juice, cilantro, salt, and pepper until smooth. Taste and adjust seasoning, if desired.
  • Divide skewers onto individual plates. Serve with the flavored mayo and some jasmine rice, if desired.