This past weekend was warm and bright out, so we couldn’t resist rolling out the grill for an afternoon of sun and backyard dining. Using one of our new gourmet mustards, the intensely peppered Smokin’ Hot Mustard, we whisked up a grilling marinade to glaze over juicy pork and pineapple kebabs. If you’re a bit scared of the heat in the mustard, this marinade recipe is perfect for you—buttery Mission Olive Oil and a bit of honey really cut the spice and round out the flavor.
Enjoy these easy pork and pineapple kebabs over steamed rice with a light spring salad—perhaps our Marinated Bean Salad for starters!
1 pound boneless pork chops, cut into 1-inch cubes
½ pound fresh pineapple chunks
1 red bell pepper, seeded, cut into 1-inch cubes
1 green bell pepper, seeded, cut into 1-inch cubes
1 orange bell pepper, seeded, cut into 1-inch cubes
1/3 cup Mission Olive Oil
¼ cup honey
¼ cup soy sauce
3 tablespoons Smokin’ Hot Mustard
Makes 4 skewers.
Find this recipe at www.theolivepress.com/recipes/view/honey-mustard-glazed-grilled-pork-and-pineapple-kebabs