Skewer Savvy
Grilled Pork Tenderloin Skewers with Coconut-Lilikoi Glaze and Tropical Fruits
35 minutes
Serves 4
DinnerHawaiianDairy-freeShellfish-free
Herb's take
Let’s take a culinary trip to Hawaii, no passport required, where sweet-tart lilikoi meets smoky pork on a stick. These skewers are all about balancing bold flavors with the primal joy of grilling.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk together coconut milk, lilikoi puree, brown sugar, soy sauce, rice vinegar, ginger, garlic, smoked paprika, salt, and black pepper until smooth.
- 02Reserve 1/3 cup of the marinade in a small saucepan for glazing later.
- 03Place pork cubes in a large zip-top bag or non-reactive bowl. Pour remaining marinade over pork, seal, and refrigerate for at least 30 minutes, or up to 2 hours.
- 04If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- 05Remove pork from marinade and thread onto skewers, alternating with pineapple and mango pieces. Discard used marinade.
- 06Preheat grill to medium-high heat. Oil the grates with a paper towel dipped in neutral oil, using tongs.
- 07Place skewers on the grill and cook, turning every 2-3 minutes, until pork is well-browned and cooked to 145°F, about 12 minutes total.
- 08While skewers grill, simmer reserved marinade in the saucepan over medium heat for 3-4 minutes, until slightly thickened.
- 09Brush thickened glaze over skewers during the last 2 minutes of grilling.
- 10Transfer skewers to a platter and rest for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges.
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