Hawaiian Bacon-Wrapped Pork Kabobs With Cilantro Lime Rice
These sweet and tangy Hawaiian kabobs are threaded with caramelized pineapple, bell peppers, onion, and pieces of pork tenderloin wrapped in bacon. Slathered with an easy, homemade teriyaki sauce and served over a bed of cilantro lime rice. (Jump to Recipe)
To Make These Hawaiian Kabobs
Make the teriyaki marinade by whisking together the pineapple juice, soy sauce, brown sugar, apple cider vinegar, and ginger.
Marinate the cut up pork tenderloin pieces in the marinade for 30 minutes.
Once the pork is finished marinating, wrap the bacon around each piece of pork and set aside. Don’t discard the teriyaki marinate, it will be used to make the teriyaki sauce.
Thread the bacon-wrapped pork, onion, bell peppers, and pineapple onto skewers. Place onto the grill and cook the kabobs 7-8 minutes per side, or until pork is cooked through.
Place the teriyaki marinade into a small saucepan and heat over medium/low heat. In a small bowl, combine water and cornstarch to create a slurry. Whisk the slurry into the saucepan and wait for the teriyaki sauce to slightly thicken up and come to a boil.
Brush the Hawaiian kabobs with the teriyaki sauce and serve over the bed of cilantro lime rice. Garnish with cilantro and any additional lime wedges.
Love this meal? Be sure to check out a few of my favorites:
Chili Lime Baked Salmon With Avocado Salsa
One Pot Greek Couscous Chicken With Lemon Dill Yogurt Sauce
Three-Cheese Italian Sausage Stuffed Shells
Healthy Taco Turkey Burrito Bowls
Flank Steak With Sweet Potatoes And Brussels Sprouts
If you make these Hawaiian Kabobs, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Hawaiian Bacon-Wrapped Pork Kabobs With Cilantro Lime Rice
Ingredients
For The Cilantro Lime Rice
- 3 cups water
- 1 ½ cups jasmine rice
- 1 tsp salt
- ½ cup packed fresh cilantro, chopped, plus extra for garnish
- 2 limes, squeezed, plus extra for serving
For The Teriyaki Marinade
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp ginger, grated
- ¾ cup pineapple juice, use remaining juice from the 20 oz pineapple can
- 1 tbsp cornstarch
- 2 tbsp water
For The Kabobs
- 1 pound pork tenderloin, sliced into 1/2 inch slices
- 14 bacon slices
- 1 red onion, quartered
- 2 red bell peppers, cut into 1½ inch pieces
- 1 (20 oz) can of pineapple slices, each slice cut into 4 pieces (pineapple juice will be reserved and used for teriyaki marinade)
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp vegetable oil (or high-heat oil, like avocado oil)
Instructions
- Cook rice according to package directions. Once done, season with salt and add cilantro and lime juice. Use a fork to fluff the rice and to mix in the cilantro. Set aside.
- In a medium bowl, whisk together soy sauce, brown sugar, apple cider vinegar, ginger, and remaining pineapple juice from the can of pineapples. Add pork tenderloin slices to the marinade. Place into the refrigerator to marinate for 30 minutes.
- Remove pork from the marinade and set marinade aside. Wrap bacon slice around each piece of pork. Thread bacon-wrapped pork, onion, pepper, and pineapple onto skewers, leaving just a few millimeters between each addition. Season with salt and pepper.
- Heat reserved teriyaki marinade in a small saucepan over medium/low heat. Whisk together cornstarch and water to create a slurry. Whisk the slurry into saucepan and wait for the teriyaki sauce to slightly thicken up and come to a boil. Remove from heat.
- Preheat grill to medium/high heat. Brush grill grates and kabobs with vegetable oil. Place onto the grill and cook for 14-16 minutes, rotating half way through cooking and until pork is cooked through.
- Brush kabobs with teriyaki sauce. Garnish with cilantro and serve over cilantro lime rice with lime wedges.
2 Comments