One of our favorite things about summer is all of the fresh, sweet, juicy fruit at the farmer’s markets, supermarkets and pick-your-own or roadside farms. While peaches, pineapples and cherries are usually a cool weather indulgence because they are shipped from halfway around the world, in the summer, fresh fruit is abundant and so flavorful. I fill our fridge and fruit bowl with our favorites and we snack on them all day long.
Last week I wrote about pairing fruits with greens like in this Chicken and Nectarine Salad with Honey-Lime Dressing. I also love to add fresh fruit to our summer meals, often to complement meat with a savory marinade, as in these Grilled Pork and Pineapple Kabobs. These flavors are a delectable combination, and the pattern of the pork, red peppers and pineapple on the skewer looks so appetizing that it’s ideal to serve to company.
Making kabobs is also a great cooking project to undertake with your kids. They’ll be so proud of their patterns, and you’ll be sneaking a few math skills into the summer fun.
What are your favorite ways to include summer fruit in your meals?
Recipe: Grilled Pork and Pineapple Kabobs
Sweet and savory.
- 1 lb. boneless pork center cut loin or tenderloin, cut into 1-inch cubes
- 20 oz. pineapple chunks in 100% juice, drained (save the juice to make smoothies or popsicles)
- 1 red bell pepper, cut in 1-inch chunks
- ¼ cup reduced-sodium soy sauce or tamari
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. rice vinegar
- 2 Tbsp. pure maple syrup, or use honey
- 1 tsp. minced garlic (2 cloves)
- 1 Tbsp. fresh ginger, peeled and minced
- Alternatively thread pieces of pineapple, pork and bell pepper onto about 8 metal skewers. Lay the skewers in a large pan or dish with sides, just large enough to hold them in one layer.
- In a large measuring cup, combine the remaining ingredients, and pour it over the kabobs, turning them to coat. Marinate them, refrigerated, for at least 1 hour and up to 24 hours, turning occasionally.
- Preheat the grill to medium-high heat (about 400 degrees), and oil the grates. Remove the kabobs from the marinade, reserving the marinade, and grill them for about 5 minutes per side until the meat is browned and cooked through.
- In a small saucepan, bring the reserved marinade to a boil and simmer it for 2 minutes. Transfer it to a small pitcher or bowl to serve with the kabobs and rice.