Gluten Free Polynesian Kebabs Recipe
I am not ready to let go of summer just yet so here is an easy gluten free Polynesian kebabs recipe that will let you hang on to summer for just a little longer. Fortunately I live in Florida so summer lasts pretty much until December for us but if you live in an area that is already cooling down you can still fire up the barbeque and enjoy this wonderful recipe!
This is a recipe I developed for San-J – they are well known for their gluten free, wheat free soy sauces and Teriyaki sauces and now they have added a line of great Gluten Free Grilling Sauces that are available at regular grocery stores. I am always thankful to companies that mainstream gluten free and create really delicious products that make our lives so much easier!
I used pork tenderloin for these kebabs but if you are not a fan of pork, chicken works really well, especially chicken thigh meat. So fire up your grill (or grill pan) and hang on to summer a wee bit more with these island inspired flavors and bright colors.
- 2½ pounds extra lean pork tenderloin
- 1 cup San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce - use divided
- 2 fresh pineapples - peeled and cored
- 2 green peppers
- 1 large red onion
Cut pork into 24 pieces roughly 1½ inches square. Place in a medium mixing bowl with ½ cup San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce, toss to combine. Let sit for 20 – 30 minutes at room temperature or up to 4 hours refrigerated. (If marinating in the refrigerator, let come to room temperature for 20 minutes before grilling.) If using wooden skewers, soak in water for 20 minutes. Pre-heat the grill to moderately high heat (450 degrees on a gas grill).
Cut the pineapple into 2 inch chunks. Cut the peppers in half, remove the seeds and cut into 2 inch chunks. Cut the onion into quarters.
Remove the pork from the San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce. Thread the skewers with the pork and vegetables starting and ending with the pork (3 pieces of pork per skewer).
Brush the grates of the grill with oil and place the skewers over direct heat and close the lid. Turn the skewers every few minutes but leave the lid closed as much as possible. Cook for 12 – 15 minutes or until the pork is cooked through and the pineapple and vegetables are crisp tender and slightly charred. Brush with some of the remaining San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce and serve the rest on the side.
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