Hawaiian Pork Kabobs have farm fresh pork, pineapple, and peppers. It’s tri-fecta of ingredients! They’re also completely delicious, quick, and on the table in under 30.
I’m drooling over all the shared recipes for #FarmersMarketWeek! Hopefully, you’ve found some delicious inspiration to head to your local farmer’s market. It might surprise you to see all the delicious things you can get there. And it’s locally grown, produced, and sold. That’s always a good thing.
Our local farmer’s market has a pork vendor at the very end. You can get chops, bacon, sausage, ribs; if it comes from a pig you can pretty much get it. Or order it special from them. Speaking of which I need to order some shanks to make some pork “wings” similar to something we had at a restaurant.
I love that you can purchase locally butchered meats.
We have even purchased a WHOLE brisket. It was so reasonably priced that I couldn’t pass it up. Half of it is still in the freezer to smoke on the grill later.
That’s one of the great things about going to a farmer’s market. Just like meat that’s on sale at the grocery, sometimes you can come across a great sale on meat at the market. They were looking to decrease their inventory of brisket and I benefited. If the vendor is looking to lower their inventory of a product, you can get a really great deal!
Sometimes, there’s a sale with the sausage vendor. He has delicious craft sausages. Their Italian sausage is so good. It has great flavor and perfect with peppers and onions you can also get at the market. And some fresh buns! We have one of those at our market, too.
But this post isn’t about sausage with peppers and onions. It’s about a delicious kabob! Inspired by Hawaiian pizza that my husband likes. I’m not the hugest fan, but I’ll have it with him every now and then. I even made him a genetic hot Hawaiian French bread pizza. I called it genetic because Hawaiian pizza is one of his dad’s favorites, too.
We didn’t know that until he started talking to his dad and step-mom again. It’s interesting to find out what they have in common considering he didn’t have any contact with his father growing up. Genetics truly are amazing and have defined them so distinctly. They are so much alike it’s not even funny. And we can thank genetics for that.
These kabobs remind me of that pizza. There’s the pork, the pineapple, and the peppers. Ours has peppers on it. Does yours? Maybe it’s just our pizzeria. Either way, it’s still delicious peppers or not. And peppers are almost always required for kabobs.
We going to go back to Turkey for the history of the kebab. It’s typically roasted meat. Sometimes it’s bite sized pieces of meat cooked on a stick, or it’s larger pieces of meat or roasts cooked on a spit. Either way, they’re both roasted meat.
Then there’s the doner kebab which means the meat gets roasted vertically and carved in slices. The meat doesn’t have to be whole either. You can make kebabs with ground meet like a kofte. And it doesn’t have to be beef or lamb. Kebabs come in all shapes and sizes of meat including fish.
For me, a kebab or kabob, is vegetables and meat threaded on a skewer and cooked on grill or air fryer. Our air fryer came with some skewers. I used the once. It’s a learning curve to get the cook right and not overcook the meat.
And, I’ve made quite a few kebabs for my blog!
Some chicken and shrimp to fajita and Cajun, there’s quite a few on there for you to try. My favorite being the grilled Italian sausage kebabs. They’re quick, easy, and totally delicious. Serve them over rice or over the bun with sauce and cheese, they’re a great way to feed your family a fun dinner.
And kebabs are always fun to eat! You can eat them with your hands. Or, you can do what I do and take everything off the skewer immediately. That way I can cut up the meats and veggies into smaller pieces to eat with the rice.
It’s a rice with Asian flavors. Because there’s a lot of blending of Asian and American flavors in Hawaii. It’s one of my favorite rice recipes, too. I use it for stir try recipes. The sesame and soy sauce flavor with ginger packs a punch of flavor that tastes great with the kebabs.
Now, for me the difficulty is keeping everything on the skewer when you cook them. Onions are decent. The pineapple on the end is a good option. Another piece of meat on the end might work. It’s really just how you lift the skewer up off the grill and turn it over.
The char on the pineapple makes it super sweet and delicious. Which goes well with the sweet red pepper; which is my favorite! And the tender pork. These taste so good! Especially served with the rice. You can marinate the pork. I did not. Poor planning on my part, but feel free to plan a little better than I did and marinate the pork.
And make sure to see what the rest of the bloggers shared for #FarmersMarketWeek today. I’m sure it’s something completely delicious.
- 1 pound thick center cut pork chops cut into cubes
- 3 red bell peppers (mine were about 4” tall), cut into 1 1/2 inch pieces
- 1 pineapple, peeled and cut into cubes
- 2 cups chicken broth
- 1 cup rice
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon freshly grated ginger
- Preheat your grill to high medium-heat.
- Thread the pork, peppers, and pineapple onto skewers. If using wooden skewers, be sure to soak them for a few hours to prevent them from burning.
- Bring the chicken broth to a boil.
- Stir in the soy sauce, sesame oil, and grated ginger. Allow the ginger to become aromatic before stirring in the rice.
- Cover the pot with a tight fitting lid, reduce to heat to low, and cook for 15 to 20 minutes. The time depends on the brand.
- Check the rice at 15 minutes and see if there’s still water in the pot. Taste the rice to see if it’s done enough for you. If not, cook longer. If it is, feel free to strain the rice removing any leftover water. Return the rice to the pan and keep warm until ready to serve.
- While the rice is cooking, place the kabobs on the grill and cook 4 to 5 minutes per side or until the pork is cooked through or the internal temperature reaches 150.
- Allow the kabobs to rest while the rice finishes cooking.
- Serve the kabobs with the rice.
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Nutrition InformationYield 4 Serving Size 4
Amount Per Serving Calories 363Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 98mgSodium 746mgCarbohydrates 23gFiber 2gSugar 8gProtein 32g
Nutrition information isn’t always accurate.
Wednesday Farmer’s Market Week Recipes
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- Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
- Fresh Cherry Crisp by The Freshman Cook
- Garlic Broccoli Slaw by Cindy’s Recipes and Writings
- Hawaiian Chicken Kabobs by A Kitchen Hoor’s Adventures
- Lemon Meltaway Cookies by Family Around the Table
- Mixed Berry Cobbler by The Redhead Baker
- Old Fashioned Fruit Cobbler by Tip Garden
- Pink Peony Jelly by Daily Dish Recipes
- Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n’ Cooks
- Summer Vegetable Pasta Bake by Kate’s Recipe Box
- Tequila Salsa by Our Good Life
- Watermelon and Tomato Gazpacho by Cookaholic Wife