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.