Kenmore Greatest Generation of Grilling Cook-Off entry by Michael J Moscato, Ohio State Fair
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!
preparation
preparation time
0 mins
cook time
22
servings
3
calories
1263
ingredients
0.5 pounds pork tenderloin sliced long ways
1 cup apple sauce
0.5 cup brown sugar
1 tablespoons cinnamon powder
0.5 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
directions
1.
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.
2.
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.
3.
Place on heated grill on low flame for 22 minutes turning a quarter amount every 5 minutes.
4.
Pour the remaining marinade/sauce onto a small aluminum pan and place on the grill to reduce.
5.
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.
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