Game & Fish Dish
TERIYAKI AND PINEAPPLE
PORK KABOBS
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4 (12 inch) bamboo skewers
4 (12 inch) bamboo skewers•1 pound pork cut into chunks
1 pound pork cut into chunks•3/4 pound fresh pineapple chunks
3/4 pound fresh pineapple chunks•1 (16 ounce) jar Cajun Injector Teriyaki Honey Marinade
1 (16 ounce) jar Cajun Injector Teriyaki Honey Marinade•1 tablespoon Original Louisiana Roasted Garlic Hot
1 tablespoon Original Louisiana Roasted Garlic Hot Sauce
Soak the bamboo skewers in water 30 minutes prior to grilling. Place pork in a bowl with a tight-sealing lid. Combine pineapple, Teriyaki Marinade, and hot sauce, and mix well. Pour mixture over pork; cover tightly and toss to coat. Set aside 1 hour to marinate. When pork is ready, thread it and pineapple chunks alternating onto skewers. Begin and end each with pork. Place kabobs on grill over medium heat and cook 15 minutes or until internal temperature reaches 140 degrees F. Turn 1/4 turn every two minutes to cook evenly. Grilling times will vary depending on the thickness of the pork.
