Summertime Kabobs

I love kabobs, so I’m going to get right to the point and tell you the only way to make kabobs is with fresh pineapple. Yum! I could eat this for days…and I have.

Pork and Pineapple Kabobs

1/2 cup barbecue sauce
2 Tbsp. Dijon mustard
1 Tbsp finely chopped fresh rosemary or 1/2 tsp dried rosemary leaves
1 lb. boneless pork chops (cut into 1 inch pieces)
1 cup fresh pineapple
1 cup green pepper (cut into 1 inch squares)
1/2 cup red onion (cut into 1 inch chunks)

1.) Mix the barbecue sauce, mustard and rosemary. Save about 1/4 cup for later. Pour sauce over pork chops in a shallow bowl. I’m assuming a bag would work just as well. Refrigerate for 15 minutes to marinate.
2.) Heat barbecue to medium-high heat.
3.) Thread pork onto skewers, alternating between pineapple, onion and green pepper.
4.) Grill until meat is done. (The instructions I had said 12-14 minutes, but it definitely took longer.) You’ll want to turn it occasionally and brush it with the marinade you saved from step one.


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