My uncle enjoys going on vacation to scuba diving locations. He would take my mother once a year for her birthday present. I learned to scuba dive and save up enough money to go with them a few times. The foods had amazing flavor and this recipe reminds me of those wonderful times. One night we went into town away from the shore to a recommended restaurant. It wasn’t much to look at, but the food was sweet and spiced. I never had cinnamon on meat before but the flavor was remember-able!
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1263 per serving
- 1/2 pounds pork tenderloin, sliced long ways
- 1 cup apple sauce
- 1/2 cup brown sugar
- 1 tablespoons cinnamon powder
- 1/2 teaspoons cumin
- 1 cup coconut milk
- 2 cup fresh cut pineapple, about 1 inch wide
- 2 apples, cut into 8 wedges
- 1 cup shredded coconut
In a medium mixing bowl, place all marinade ingredients and place into a plastic Gallon size bag. Add the pork strips and marinate for up to 1 hour.
Using pre-soaked bamboo skewers, place in the following order: the pork folded onto the skewer; next place the pineapple, then apple, pineapple and then repeat two more times per skewer.
Place on heated grill on low flame for 22 minutes turning a quarter amount every 5 minutes.
Pour the remaining marinade/sauce onto a small aluminum pan and place on the grill to reduce.
Remove skewer from the grill and place over coconut flakes and cubed canned pineapple. Pour a small amount of the sauce over the kabob and serve.