Sweet and Sour Pork Kebabs with Pineapple and Peppers

We just came back from a fantastic family vacation to Niagara Falls! It was lots of fun. The kids loved the road trip and of course, the falls themselves. I hadn’t been there since I was 10 years old, so it brought back lots of memories for me. Great time! Now back to the kitchen I go…

Pork and pineapple is just one of those combos that I love so much.  I realized I have a few other recipes here on my blog that feature the same ingredients! It’s so delicious.

And it’s a good thing I have a grill pan, because just as I lit our outdoor grill, the skies opened up and it started POURING! It’s not the same, but it’s close enough 🙂

Sweet and Sour Pork Kebabs with Pineapple and Peppers
adapted from Epicurious

2 tablespoons red wine vinegar
2 garlic cloves, mashed with salt
1 tablespoon crushed red pepper flakes
1/4 cup vegetable oil
1 pork tenderloin (1 – 1 1/2 pounds)
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil
1 pineapple, peeled and cut into chunks
1 green bell pepper, cut into chunks
1 onion, cut into chunks
5 wooden skewers, soaked in water for 30 minutes

Mix red wine vinegar, garlic and red pepper flakes in a bowl. While whisking, stream in oil, and whisk until emulsified. Add pork, coat evenly, and let marinate for 6 hours (or overnight).

For the sweet and sour sauce, whisk ketchup, white vinegar, sugar, soy sauce, salt and sesame oil in a bowl until sugar is dissolved. Set aside.

Drain pork (reserve marinade) and place on hot grill. Thread skewers with pineapple, peppers and onions and baste with a little marinade. Place on grill after pork has cooked for 10-15 minutes. Around 5 minutes before taking everything off the grill, baste pork and skewers with sweet and sour sauce.

Cook pork for total of 25 minutes or so, and be sure not to overcook veggies. Let pork rest for 5 minutes before cutting.