Sweet and spicy pork mini-kabobs offer a fun, inspired twist that takes tailgating food to the next level. The following simple and mouthwatering recipe infuses tender chunks of pork with flavor from chili powder, peppers, pineapple and a sweet glaze. Served as a starter or main dish, these tasty mini-kabobs are sure to bring even more playful fun to game day.
For more tailgating inspiration and pork recipes, visit the National Pork Board at www.porkbeinspired.com. Also, be sure to follow @allaboutpork on Twitter for timely recipes and tips.
Sweet and Spicy Pork Mini-kabobs
24 6-inch bamboo skewers, soaked in water for 30 minutes, drained
3 pounds pork tenderloin, silver skin removed, cut into 48 1-inch pieces
2 tablespoons chili powder
2 teaspoons salt
½ ripe pineapple, peeled, cored, cut into
24 1-inch pieces
1 large red bell pepper, cored, cut into 24
⅔ cup honey
2 tablespoons balsamic vinegar
Preheat broiler with rack about 8 inches from heat source. Toss pork with chili powder and salt. Thread two pieces of pork and one each of pineapple and red pepper pieces on each skewer. Wrap exposed end of each skewer with foil to discourage scorching. Mix honey and vinegar together for glaze. Broil, turning occasionally and brushing well with glaze during last two minutes until pork is barely pink when pierced with tip of knife, about eight minutes. Serve warm. Makes 24 servings (eight to 12 small plates).