Fit for Company
Priscilla Yee from Concord, California, is a talented cook and recipe writer who has won numerous prestigious recipe contests, including the Pillsbury Bake-Off and the National Beef Cook-Off. She has a knack for creating the kind of recipes people love: quick, precise, and easy to make. She often incorporates ethnic touches that reflect the diversity of the San Francisco Bay Area. Inspired by the flavors of Jamaica, this recipe is one of Priscilla’s winners. If you wish, you can turn the marinade into a dipping sauce to serve alongside these skewers.
SERVES: 6
CARIBBEAN PINEAPPLE MARINADE
INGREDIENTS:
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 teaspoon ground allspice
- 2 teaspoons curry powder, homemade or store-bought
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ⅓ cup dark rum
- ¼ cup soy sauce
- ½ cup pineapple juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dark brown sugar
- 2 pounds pork tenderloin, cut into 1½-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 cup 1-inch cubes fresh pineapple
- Sweet Potato and Pecan Relish (recipe follows)
- 9 12-inch flat metal skewers, or twelve 9-inch bamboo skewers soaked in water for 30 minutes
INSTRUCTIONS:
- Combine all the marinade ingredients in a medium bowl.
- Place the pork cubes in a large zipper-lock bag and pour the marinade over them.
- Seal the bag and place it in a bowl to catch any leaks. Marinate for 2 hours at room temperature or overnight in the refrigerator, turning and shaking the bag occasionally to redistribute the marinade.
- Set up a charcoal or gas grill for medium-high heat.
- Remove the meat from the marinade, pat it dry, and thread it onto skewers, alternating with the red onion and pineapple.
- Grill until the pork is firm to the touch, turning the skewers frequently to prevent burning, about 10 minutes.
- Serve with the Sweet Potato and Pecan Relish alongside.
ALTERNATIVE CUTS:
- Boneless country-style ribs
- Pork loin
- Leg meat
- Sirloin
COOK’S NOTES:
- For a real treat, use cubed fresh pork belly, increasing the cooking time to 15 minutes. Take care to turn the skewers frequently.
- The marinade is also great with 1¼-inch-thick pork chops.
- To turn the marinade into a dipping sauce, pour it into a small saucepan, bring to a boil, then reduce the heat and simmer for 5 minutes. Combine 1 teaspoon cornstarch with 2 tablespoons cold water and stir into the sauce. Boil for 30 seconds to a consistency of light syrup. Serve in individual small bowls for dipping.
