Ingredients Jump to Instructions ↓

  1. 2lbs boneless pork loin or chops, cubed into bite size pieces

  2. 12oz fresh whole white or baby bella mushrooms

  3. 1 large or 2 small apples , cubed or wedged(no need to peel)

  4. 1 large or 2 small red onions , wedged juice from

  5. 2-3 lemons (about 1/2 cup) juice from

  6. 1 lime

  7. 1t each zest from lemon and lime

  8. 1/4 cup honey

  9. 1/4 cup Greek yogurt

  10. 1/2-2t red pepper flakes , to taste

  11. 2t olive oil or melted butter dash of balsamic vinegar dash of worcestershire sauce

  12. 2-3t dried mint kosher or sea salt and fresh ground black pepper For pineapple Rice

  13. 6 servings of cooked rice: brown, white, Jasmine, Basmati(this is what I used), etc, cooked per package directions but using part stock /broth for the water

  14. 1 can crushed pineapple , undrained

  15. 2-3 green onions , chopped kosher or sea salt and fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. How to make it Add pork, apple, onion and mushroom pieces to large zipper bag or bowl. Whisk together remaining ingredients and pour over contents of bag/bowl. Toss to coat well. Cover or zip and let marinate in fridge for 1-4 hours, turning once. Thread metal or soaked bamboo or wooden skewers either alternating with pork, apples, mushrooms and onions or doing all of one thing per skewer for more even, appropriate cooking. Grill or broil for about 3-5 minutes per side for pork. The rest can be cooked to your preference! Meanwhile, add cooked rice, pineapple, green onions and salt and pepper to medium, heavy saucepan. Heat over medium/low heat, stirring occasionally, until heated through and the rice has absorbed most of the liquid. Serve skewers over rice and with flatbread.


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