Sweet & Smoky BBQ Pork Kabobs - Easy Grillin' Meal Solution #10

The last one and boy did we enjoy it!  Of course, we did some modifications to the ingredients.  Used chicken breast instead of pork; used carrots, potatoes, and apples instead of the green pepper and onion.  Just think of the possibilities . . . you can use any vegetable or fruit that will work with kabobs.  You can use beef, chicken or pork for your meat or even seafood like shrimp or scallops.

Ingredients:

1 1/2 lbs pork tenderloin, cut into 1-inch cubes
1/2 c beer
1 1/2 Tbsp Green Tea Peppercorn Seasoning
1/2 tsp Seasoned Salt
1/3 C Smoky Bacon BBQ Sauce
3 Tbsp orange juice
1 fresh pineapple, cut into 1-inch chunks
1 large green bell pepper, cut into 1-inch chunks
1 large red onion, cut into 1 inch chunks

Instructions:

Combine first 4 ingredients in a gallon resealable freezer bag; seal.  Place bag in a shallow dish and refrigerate 30 minutes or up to overnight.

Preheat grill to medium.  In small bowl, combine Smoky Bacon BBQ Sauce and orange juice; set aside.  Remove pork from bag; discard bag with marinade.  Assemble kabobs by alternating pineapple, pork, onion and green peppers on metal or bamboo skewers.

Place kabobs on grill.  Grill, turning occasionally, until internal temperature of pork reaches 155 degrees, about 15-20 minutes.  Baste with sauce mixture the last 5-10 minutes of grilling.  Salt and pepper to taste.

Makes 6 servings.  Serve kabobs over quinoa or rice.

Freeze for Later:  Combine first 4 ingredients in a gallon resealable freezer bag.  Place Smoky Bacon BBQ Sauce and orange juice in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Tip:  if using wooden skewers, soak in water 30 minutes before using.