Grilled Chinese Sweet & Sour Pork Kabobs
If you leaf through the new February issue of Coastal Living magazine, you’re sure to stop in your tracks to admire the recipe and full-page, color photo of “Grilled Chinese Sweet and Sour Pork Kabobs.”
Well, at least I hope you do, because it’s my very own recipe — my first one published in the magazine.
It’s part of the story, “Fresh Tropical Flavors! Pineapple,” which I helped developed recipes for.
I solicited well-known chefs, including legendary Hawaiian toque, Sam Choy, for favorite dishes that showcase fresh pineapple.
I also came up with my own — a riff on everyone’s favorite take-out dish of sweet ‘n’ sour pork. Instead of greasy, battered, fried pork, though, I lightened the dish by threading skewers of pork with red onion, green and red peppers, and chunks of fresh pineapple that get thrown on the grill.
The pork is first marinated in soy sauce, mirin, grated ginger, sesame oil, a pinch of sugar and pineapple puree to make it even more tender and juicy.
After grilling, brush on the accompanying homemade sweet and sour sauce for a contemporary update of the old classic.
For those eager to rev up the grill, you’ll find the recipe link here.
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Friday, 5. February 2010 5:40
Those look extremely good! I really like that flavor combo!
Cheers,
Rosa
Friday, 5. February 2010 7:18
Wow, these look so gorgeous and that sauce looks amazing! I don’t think I’ve seen this magazine but clearly I’ve been missing out!I’ll look for it today. Good job!
Friday, 5. February 2010 7:42
Congrats on your first published recipe! Mom and Dad would be proud! But I think your photo is much the better one
Friday, 5. February 2010 7:44
Congratulations! Looks wonderful. I’ll have to try this.
Friday, 5. February 2010 8:58
Hooray! I can’t tell you how much it cheers me just looking at these kabobs – it’s a snowy, monochromatic day but the vibrant colors of the photo have banished the blahness. I’m off to class but will return to check out the full recipe!
Friday, 5. February 2010 9:09
Um…. YUM! Congrats on the magazine piece – the recipe looks divine. I know what we’ll be having Super Bowl Sunday!
Friday, 5. February 2010 9:29
Yum, that looks so good (and healthy). I used to eat a lot of sweet and sour pork as a kid but when I learned how to make it and realized I had to deep-fry the flour-encrusted pork, I stopped. I’m going to give your version a try.
Friday, 5. February 2010 10:09
I don’t know about the Coastal Living photo, but I do know the pic at the top of this blog stopped me in my tracks.
I pass on takeout sweet ‘n’ sour pork, but this I could go for.
Friday, 5. February 2010 11:17
This looks very yummy. Definitely pork over chicken at my house. I’ll have to try this!
Friday, 5. February 2010 11:48
Congratulations on your publication! Sure it looks delicious, I love the fruity flavor…in this case pineapple
Friday, 5. February 2010 12:04
oh if only I had that magazine here I’d ogle to my hearts desire but thank you posting this
gosh, sweet and sour on a skewer? I’m loving this! I think adding pineapple to it definitely makes it so refreshing and I bet very juicy and tasty. I must try this when the weather gets better in the summer for barbecues 
Friday, 5. February 2010 15:11
The kabobs are a fab idea. Very cool on the placement, Carolyn!
Friday, 5. February 2010 16:56
Congrats! I love that magazine! I bet the sweet and sour flavor goes great with the pineapples.
Friday, 5. February 2010 17:05
I agree with Susan C. regarding the photo. The one on this post looks so much better. There, I said it too
Bookmarked the recipe for a non rainy day.
Friday, 5. February 2010 17:09
You guys are too kind, because when I saw the magazine photo, I immediately thought, “Oh my gawd, if only my photo could look like THIS!”
Friday, 5. February 2010 19:46
Wow, those kabobs look really good. I might have to try those this summer.
Friday, 5. February 2010 20:12
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Friday, 5. February 2010 20:23
The kebabs look fantastic and I love the vibrant colors of the photo! Congrats on the magazine publication!
Friday, 5. February 2010 20:29
Mmm, this makes me long for the summer so that we can start grilling again! Looks great!
Friday, 5. February 2010 21:15
Lovely way to serve this…grilled, kebab style instead of frying it! I actually don’t like sweet and sour pork…but I LOVE this one!
Saturday, 6. February 2010 0:45
Congrats Carolyn! These look sooo good, and yeah def better than frying
Saturday, 6. February 2010 3:26
carolyn, this is magnificent! yellow, green, purple, red–so eye-catching! aside from that, the sauce sounds divine and i think it’s a rule that everything tastes better on a stick.
Saturday, 6. February 2010 16:58
Congrats on the published recipe – how exciting! The colors look amazing and I love the idea of grilling. It looks like an explosion of color and definitely has me thinking warm thoughts!
Sunday, 7. February 2010 13:49
Well deserved…..looks great!
Sunday, 7. February 2010 15:31
Looks great! I like the combination of flavors, and the lean pork rather than the usual batter-coated pieces! Yum!
Sunday, 7. February 2010 19:53
Congrats on getting the recipe published! And it looks great too. Definitely better than those over-battered, over-sauced, over-cooked pork bombs.
Monday, 8. February 2010 14:29
Pineapple with pork on kebabs… you’re my hero. Will you marry me?
Monday, 8. February 2010 14:44
Jimmy: My husband might have something to say about that. Hah. Hope you enjoy the kebabs!