Recipe by: Jen Around the World
1 3-4 pound pork loin, cut into 2″ chunks
1 fresh pineapple, sliced and chunked
1 red bell pepper, seeded and chopped into chunks
1 orange bell pepper, seeded and chopped into chunks
1 yellow bell pepper, seeded and chopped into chunks
1 red onion, quartered
2 zucchini sliced into 2″ rounds
1 bottle of Hawaiian Meat marinade
Bamboo or metal skewers
Salt and pepper to taste
Assemble your kabobs by alternating between meat and veggies. You should end up with about 3-4 pieces of meat in between your veggies.
Place skewers on a cookie sheet and then brush them generously with Hawaiian Marinade.
Heat grill to a temp of 400-450 degrees and grill until the meat is no longer pink and veggies have a char on them, about 15-20 minutes.
Remove from heat and let rest for about 15 minutes.
Serve alongside coconut rice or your favorite tropical side dish.