Pineapple Pork Kebobs
Serves: 4
Prep time: 
Cook time: 
Total time: 
Rosemary Garlic Marinade:
  • ½ cup olive oil
  • 2 Tbsp. fresh rosemary, minced
  • 4 cloves garlic, minced
Pineapple Pork Kebobs:
  • 1 lb. pork tenderloin, cut 1-inch chunks
  • 1 cup pineapple, cut 1-inch chunks
  • 1 cup sweet onion, cut 1-inch chunks
  • 1 cup Red Sun Farms® bell peppers, cut 1-inch chunks
  • 10-inch skewers, soaked
Rosemary Veggies:
  • 2 cups broccoli, chunked
  • 1 cup Red Sun Farms® tomatoes, chunked
  • 4 Tbsp. Parmesan cheese, shredded
Rosemary Garlic Marinade:
  1. Mix olive oil, rosemary and garlic in small mixing bowl. Divide in half.
Pineapple Pork Kebobs:
  1. Thread pork, pineapple, onions and peppers onto skewers.
  2. Brush with half of Rosemary Garlic Marinade and let stand 5 minutes.
  3. Place skewers under preheated broiler 5 inches from heat; broil 10-15 minutes, or until meat is firm and lightly browned.
Rosemary Veggies:
  1. Heat remaining marinade in large skillet over medium-high heat; add broccoli and tomatoes, and cook 5 minutes, or until broccoli is bright green and tender.
  2. Remove from heat and add cheese.
For a complete meal, serve Pineapple Pork Kebobs with:
• Rosemary Veggies
• ½ cup roasted red potatoes
• ½ cup sliced apples, oranges and cherries