This is Michael J. Moscato’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
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1289 per serving
- 1-1/2 pounds pork tenderloin, sliced along longer side
- 1 cup apple sauce
- 1 tablespoons cinnamon powder
- 1/2 teaspoons cumin powder
- 1 cup coconut milk
- 2 cup fresh cut pineapple, 1in wide
- 2 apples, cut into 8 wedges
- 1 cup shredded coconut
In a medium mixing bowl place all marinade ingredients and place it into a plastic gallon size bag. Add the pork strips and marinate for up to one hour
Using pre-soaked bamboo skewers place ingredients onto the skewer in the following order: pork (folded), pineapple, apple, pineapple. 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 remainder 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.