Ingredients

The following ingredients have 6 Servings
  • 1/3 cup soy sauce (low-sodium preferred)
  • 2 Tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon or whole-grain mustard
  • 1/2 teaspoon garlic powder
  • 8-10 cranks fresh-ground black pepper
  • 2 large pork chops (see note)
  • 1 and 1/2 cups cubed pineapple
  • 1 and 1/2 cups cubed mango
  • 2 bell peppers (any color, seeded and cut into chunks)
  • 1/2 small red onion (cut into chunks)
  • white or brown rice
  • fresh cilantro

Instruction

  • First, marinate pork. Combine soy sauce, brown sugar, Worcestershire, mustard, garlic powder, and pepper in a medium bowl and whisk to combine. Cut pork into roughly 1-inch cubes and add to the bowl, turning to coat. Cover and refrigerate for 45-60 minutes.
  • Assemble kabobs. Prep the pineapple, mango, peppers, and onions. Remove pork from the fridge and thread onto skewers, alternating with the assorted veggies. Discard remaining marinade, and sprinkle kabobs lightly with kosher salt.
  • Grill. Preheat the grill to medium-high, and grill kabobs for about 5 minutes on each side, until pork is cooked through. (Pork should reach 145 degrees F.) Remove and serve right away, over rice and garnished with cilantro as desired.