Summer Pork Kabobs

The weather here in Texas is starting to get warm!  Perfect grilling weather.
Prepare the marinade, pork and vegetables in the morning or the night before.
Then it takes just a few minutes to get everything on the skewers
and then onto the grill - no need to heat up the kitchen!

Boneless Pork Chops, cubed
Fresh Pineapple, cubed
Zucchini, cubed
Red Bell Pepper, seeded and cut into bite-sized peices
Mushrooms
Grill Mates Marinade Packet
(Mesquite blend is Gluten Free)
1/3 cup Pineapple Juice
1/3 cup Olive Oil

In a measuring cup, measure 1/3 cup of oil, 1/3 cup of pineapple juice 

(instead of water)

and Grill Mates Mesquite spice blend packet.

(There are other McCormick Grill Mates blends that are also GF -

just be sure to read the label)

In separate sealable bags, put pork with half of the marinade

and the vegetables with the other half of the marinade.

Seal both bags, make sure the marinade is evenly distributed

all over the pork and vegetables, 

and refrigerate for 6-8 hours or overnight.

I like to put the bags on a tray to catch any leaks.

Preheat your grill.

Assemble the pork and vegetables on skewers.

Grill until pork is done.

Serve  over rice.

Adjust the amount of pork and vegetables 

according to how many you plan to serve.

Recipe

Summer Pork Kabobs

Boneless Pork Chops, cubed

Fresh Pineapple, cubed

Zucchini, cubed

Red Bell Pepper, seeded and cut into bite-sized peices

Mushrooms

Grill Mates Marinade Packet

(Mesquite blend is Gluten Free)

1/3 cup Pineapple Juice

1/3 cup Olive Oil

In a measuring cup, measure 1/3 cup of oil, 1/3 cup of pineapple juice (instead of water) and Grill Mates Mesquite spice blend packet. (There are other McCormick Grill Mates blends that are also GF - just be sure to read the label)

In separate sealable bags, put pork with half of the marinade and the vegetables with the other half of the marinade. Seal both bags, make sure the marinade is evenly distributed all over the pork and vegetables, and refrigerate for 6-8 hours or overnight. Put the bags on a tray to catch any leaks.

Preheat your grill. Assemble the pork and vegetables on skewers. Grill until pork is done. Serve over rice. Adjust the amount of pork and vegetables according to how many you plan to serve.