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Grilling in Central New York in February is very unusual, yet this entire winter has been anything but usual. Our area has never experienced a winter with so little snow (under 40 inches so far this season), and temperatures have been relatively mild, too. Last night, with the grill so easily accessible and temperatures pushing 40 degrees, we decided to make a summer favorite - Pork and Pineapple Skewers. It's an adaptation of this Rachel Ray recipe.
PORK AND PINEAPPLE SKEWERS
1 20 ounce can of pineapple chunks in their juice, drained and juice reserved
1 clove garlic, smashed
2 tablespoons soy sauce
2 tablespoons finely grated fresh ginger
2 tablespoons vegetable oil
Salt and pepper
1 1/4 pounds pork loin, cut into 1-inch cubes
4 scallions, cut into 1-inch pieces
Combine the pineapple juice, garlic, soy sauce, ginger and oil in a large bowl; season with salt and pepper. Add the pork and scallions and let marinate at room temperature for 30 minutes.
Preheat an outdoor grill or grill pan to medium-high.
Meanwhile, thread the marinated pork and pineapple chunks onto skewers.
Grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes.
Quick, easy, and delicious!
Note: If you think the photos look like more than 1 1/4 pounds of pork tenderloin, you're right. I doubled the recipe.