1 1/2 lbs. pork roast or loin
2 Tbsp. Garlic Olive Oil
1 Tbsp. Gala Apple Balsamic
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper
12 wooden skewers, soaked for 30 min
6 slices fresh or canned pineapple rings
1 green pepper
1 1/2 c. mushrooms
1 Tbsp. Garlic Olive Oil
1/2 Tbsp. Gala Apple Balsamic
Ingredients for Glaze:
1/2 c. Gala Apple Balsamic
2 Tbsp. soy sauce
1 Tbsp. maple syrup or brown sugar, optional
1/2 tsp. garlic powder
Place wooden skewers into long pan filled with water to soak for 30 minutes. Cut pork into 1 ½ inch wide strips and place into large bowl. Add Garlic Olive Oil, Gala Apple Balsamic, garlic powder, and onion powder. Season with salt and pepper and toss to coat evenly. Place in fridge to marinate. Can do this the night before, or just for duration of preparing the rest of the ingredients works fine.
Leave pineapple rings whole to grill separately if desired, or chop into large pieces to grill with vegetables. Chop green pepper, mushrooms (if large enough to need it), and onion into large uniform pieces. Place in bowl and toss with Garlic Olive Oil and Gala Apple Balsamic. Prepare foil grilling pan, or foil pieces folded up around the edges, by drizzling with olive oil to prevent veggies from sticking.
For the glaze, heat the Gala Apple Balsamic, soy sauce, maple syrup, and garlic powder in a saucepan over med heat until it begins to simmer. Reduce heat and simmer until reduced by half or the sauce starts to coat a spoon when stirred. Glaze should still be runny, not thickened too much to the point of sticking like candy. Takes approx. 10 minutes. Remove from heat and transfer to a small bowl for bringing to the grill.
Preheat your barbecue to 350F. While barbecue is heating up, thread pork onto wooden skewers to make an even layer of meat on each stick. Transfer veggies and chopped fruit to foil pan. Place foil pan on one side of barbecue and allow to cook until half done (approximately. 8 minutes.). Stir veggies and fruit to make sure they are not sticking. Oil one side of grill and place meat skewers on oiled barbecue grill. If grilling pineapple rings separately, place them onto the oiled side of the grill as well. Meat and pineapple will take approximately 8-10 minutes. to cook, turning once half way.
Check all food for desired doneness. Brush meat (and pineapple rings if desired) with glaze and allow to just heat through. Transfer all food to serving dishes.
Notes1: Marinate the pineapple ahead of time if grilling to produce even more flavour! Just add pineapple, Garlic Olive Oil and Gala Apple Balsamic to a Ziploc bag and marinate overnight, or even just 30 min. before grilling. Serve this meal on a romaine lettuce leaf for a light meal. Alternatively, a rice pilaf would round this meal out nicely. Enjoy!
Notes2: For a "dry brine" method, omit oil and vinegar marinade and use 2-4 tsp. of your favourite sea salts or spice blends! Follow all other instructions, especially leaving in fridge overnight or minimum 1 hour.
*Submitted by Sara Dacombe