California Farm Kababs with Pineapple and Pork

Name: California Farm Kababs with Pineapple and Pork
Total time: 6300 s
Yield: 6 people, 6 skewers
Cuisine: American
Ingredients: For the marinade:; 1 Cup sake rice wine; 1/2 cup lemon juice; Juice from whole pineapple; 1/2 cup thick sweet soy sauce; 2 Tbs cornstarch; 2 Tbs ketchup; 2 Tsp red pepper paste; 1 Tsp granulated garlic; 1 Tsp ground ginger; For the glaze:; Use marinade liquid, pineapple juice, 1 Tbs cornstarch; For the skewers:; 1 whole ripe pineapple, large 1 1/2” cubes, 4 pounds; 1 whole pork Tenderloin, large 1 1/2” cubes, 3 pounds; 1 Large Green sweet pepper, 12 x 1 1/2” pieces; 1 Large Red sweet pepper, 12 x 1 1/2” pieces; 1 Large Yellow sweet pepper, 12 x 1 1/2” pieces; 12 shallot slices 1/2” thick; 12 cherry Tomatoes

Hobby Horseman @HobbyHorseman

California, United States

A whole ripe pineapple makes enough pineapple cubes for 6 large metal skewer meals, and the pineapple juice makes a quick marinade for a whole pork tenderloin.
You then thicken the marinade to a glaze and drizzle over the kebabs while grilling to shorten the marinade time.
Makes a great outdoor lunch or dinner for guests.
Served over fried basmati rice.

#CA2025

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hr marinade, 45 min broiler grill

6 people, 6 skewers

For the marinade:
1 Cupsake rice wine
1/2 cuplemon juice
Juice from whole pineapple
1/2 cupthick sweet soy sauce
2 Tbscornstarch
2 Tbsketchup
2 Tspred pepper paste
1 Tspgranulated garlic
1 Tspground ginger
For the glaze:
Use marinade liquid, pineapple juice, 1 Tbs cornstarch
For the skewers:
1whole ripe pineapple, large 1 1/2” cubes, 4 pounds
1whole pork Tenderloin, large 1 1/2” cubes, 3 pounds
1Large Green sweet pepper, 12 x 1 1/2” pieces
1Large Red sweet pepper, 12 x 1 1/2” pieces
1Large Yellow sweet pepper, 12 x 1 1/2” pieces
12shallot slices 1/2” thick
12cherry Tomatoes
Equipment: large marinade pan, 6 metal skewers, sauce pan, 2 oven pans, oven with 500F degree broiler
Cost: pork $6, pineapple $2, vegetables $2, marinade $2, per kebab $2

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Steps

1 hr marinade, 45 min broiler grill

1

Peel, trim and cube a whole 4 pound pineapple in thick 1 1/2 “ pieces, yields 2 1/2 pounds, 30 cubes. Trim goes to compost.
2

Cut a whole 3 pound pork tenderloin lengthwise and then in 1 1/2” cubes, makes 24 cubes.
3

Drizzle and sprinkle spices and lemon juice over cubes. Add rice wine. Set in fridge or on counter till pineapple releases its juices. Takes about half an hour.

California Farm 2021 Rice Harvest Easy Mirin & Sake Wines
4

Once pineapple has released its juices, pour marinade in saucepan and thicken with corn starch to make glaze to drizzle over kebabs. Make kebabs: 4 pieces pork, 5 pieces pineapple, one cherry tomato, one piece red pepper, one piece green pepper, one piece yellow pepper, one slice shallot.
5

Wash and cut vegetables, make 2 oven pans with 3 kebabs each, drizzle with glaze. Fourteen pieces per kebab.
6

Place kebabs in oven pan 15 minutes on lower shelf, turn oven broiler to 500F degrees, then raise oven pan to upper shelf and apply glaze on top while grilling fifteen minutes, then flip and apply glaze on other side and broil another 15 minutes till pork and pineapple is browned on both sides.
7

Serve over fried rice. The pork will be tender with a hint of peppersauce, the pineapple crisp, the peppers crunchy, the shallots sweet, the tomatoes sweet and juicy. A delicious meal.

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Linked Recipes

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on June 22, 2025 20:17

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.