Tuesday, February 22, 2011

Pork, Pineapple & Sweet Pepper Kabobs

My generation can proudly proclaim we were the first to grow up with a Costco. That means in our house, food often came from nicely printed big boxes and giant plastic vats with somewhat disappointing reality. Teriyaki sauce specifically comes to mind. Gross, fake brown, overly sticky, corn syrup laden, too sweet, some brand I’d rather forget teriyaki sauce.

Of course, my mother loved it. LOVED. She couldn’t get enough and would chronically buy a jug or two whenever there was a perceived threat of our pantry running low.

It gave me nightmares. But then again, so does fake pancake syrup. I can’t be near it without freaking out. Oh, and don’t make me open the bottle! I start cringing.

Yes, I’m a little weird. But not quite as weird as my brother who can’t take cotton out of pill bottles without gagging.

The other day, I decided it was about time to face my bottled teriyaki sauce fear. Between 1993 and 2011 should’ve given me enough time to get over this little phobia. But how to pick one? The ingredient list? Ok, maybe. By the story on the back? Um, well yes… I hate to admit it, but it was the cutsie story that got me.

It goes something like this: A Jewish boy and Chinese girl start talking about their favorite subject. Cooking. They get together and create some darn good bottled teriyaki sauce and put it on the market. (Ok, the only good bottled teriyaki sauce I know of.) They name it, Soy Vay Veri Veri Teriyaki, and it’s now got a new permanent home in my refrigerator next to the ketchup.

Wait! Don’t say it. I know, it’s true. I’m turning into my mother.

It’s also snowing here, so what better time to grill, right?

Pork, Pineapple & Sweet Pepper Kabobs
Printer Version

Vegetable Fried Brown Rice was a tasty side for these sweet and salty grilled kabobs.

1 pound pork tenderloin
1/2 pineapple
1 red bell pepper
1 red onion
Soy Vay Veri Veri Teriyaki Sauce, or homemade
12 wood kabob sticks

1. Place the skewers in a rimmed dish and cover with water. Set aside.

2. Cut the pork into bit sized cubes. Core and cut pineapple and cut into bit size pieces. Cut the bell pepper and onion into similar size chunks. Place everything in a large bowl. Coat with about 2/3 cup teriyaki sauce. Cover and marinate for 30 minutes.

3. Brush the grill with vegetable oil and turn on to medium high heat. Skewer the kabobs leaving a small space in-between each piece. Grill kabobs, basting often with more teriyaki sauce, for about 4 minutes per side or until pork is cooked through and vegetables are slightly charred.

Recipe & photograph by Laura Flowers.


MichaelQ said...

I love Kabobs. Always have. These sound wonderful!

Grilling int he snow? Piece of cake! I set up my smoker, and let it go all day thru the rain or (when we get it) snow.

It's awesome!

Mari said...

This sounds delish neighbor. If only the mountain man would eat it? I love Soy Vay, it's instant flavor in many things. My mother should be in those hilarious 60's books at your house as she once opened a CAN of Chung King (some sort of nastiness) that made me run outside. I still shiver at canned everything...except that divine cheese hook-up you shared with me!

natasha {schue love} said...

Ohh I love this...do you think it would taste just as good with chicken instead of pork? I've always had a hard time with pork! :( But this looks delicious!

Patricia @ ButterYum said...

You're so funny - and I totally get your brother's aversion to the cotton in the bottle!! Say, have you tried Mr. Yoshida's? We love the stuff. Will definitely be on the lookout for the brand you mentioned too.

PS - I'd never heard of a club warehouse until I was in my 20s. Grew up on the east coast.

Cliff said...

Mmmm. This kind of reminds me of tacos al pastor, with the marinated pork and pineapple on the grill.

You were out grilling in this weather? You are unstoppable! It's snowing sideways here.

Joanne said...

Are you sure our mothers aren't the same person? Because mine stocks up on all kinds of lewd crude things from Costco and then makes us eat them over and over again until just looking at them makes us start dry heaving. It's a good thing I moved out.

If this sauce is Laura-approved then it MUST be good! Your kabobs remind me of summer. And that's such a good thing.

Jennifer said...

Too funny! I think I just might be that mother now! Hope not. Your kabobs look delicious!

Unknown said...

So many people I know have that same phobia of the cotton in pill bottles. This looks tasty and perfect for the summer.

Caroline said...

Kebabs are the best. I love making them for parties because they are easily 'customizable' for specific palates. Though I think this recipe is perfect as is! Looks wonderful!

notyet100 said...

looks so delicious

The Cooking Photographer said...

Natasha chicken would be just fine, or shrimp, or anything you prefer.


Rhonda said...

I say don't be afraid of the pre-pared, you might be pleasantly surprised...
I braved the winter grilling weather when it got up to 50 degrees for 1 day, but now that it's down in single digits..."fourgit about it!"

Anonymous said...

They look fantastic. I can't wait for it to get warm here so I can BBQ too!

Jen @ My Kitchen Addiction said...

This looks great! I'm sooo ready for grilling weather again. This will be at the top of my list to try once the snow melts!

Holly said...

These look luscious!!

Monet said...

I'm all about a good story :-) And like you, I hate fake syrup. Yuck! But this, my dear, looks pretty darn good. Thank you for sharing this deliciousness tonight. I hope you have a happy Friday and a wonderful weekend.

Susan at www.ugogrrl.com said...

NEW to your blog and love what I see - will be back!

Susan www.ugogrrl.com

Nancycm10 said...

Hi Laura!
Found your blog last night while "stumbling" and I just love it. Beautiful and practical! Spent an hour looking through all your amazing photos and great recipes.

The Cooking Photographer said...

Yay Susan and Nancy welcome! I'm so glad you stopped by and left a comment too!


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