I top the Hawaiian pork and vegetables with delicious melty cheese and crisp mixed greens, piled high on the slider buns. The perfect mini sliders for this dish are the King’s Hawaiian sliders, which are sweet and delicious. This dish is perfect to pair with a fluffy bed of white rice and side vegetables, but also makes a delicious topping for mini sliders. When combined together, each bite of this dish is packed with flavor and texture crunch, melt-in-your-mouth tenderness, natural sweetness, and salty bites. A homemade sweet and savory sauce featuring barbeque sauce, ketchup, brown sugar, unsweetened applesauce and lime juice finishes the dish. The pork is then combined with fresh bell peppers, onion, and sweet chunks of pineapple. This dish features lean pork tenderloin coated in a delicious savory rub. The flavors in this dish are a combination of sweet and savory (which honestly, is my favorite flavor combination). Scoop the slow-cooked pork, peppers and onions onto delicious slider buns with melty cheese and some crisp lettuce this dinner is family-approved, and hassle-free. This dish is great on its own, served with rice and a veggie, or my favorite way: on a sandwich. Pork tenderloin is slow cooked with the flavors of pineapple, barbeque sauce, soy sauce and brown sugar to give this dish a totally balanced flavor. I use these for my bbq pulled pork and it works just fine.There’s nothing easier than a slow cooker meal, and this slow cooker Hawaiian Pork is sweet, savory and mouth-watering delicious. With the kalua pork, you can use lean cuts of pork and still get similar results. I suggest this website for more key words when searching for the authentic stuff. ![]() pineapple, bell peppers, pork and chicken. These two recipes are what most people in the states are used to. 4 oz was actually bigger than I expected. Put on serving plate/platter and carefully unfold and cut into medallions. (use a meat thermometer, cutting into the pork is messy and lets out juice) remove and let sit for just a few minutes. I highly suggest a stove temp gauge for this. *do not use tooth picks to secure*įinish folding so that juices won't leak.Ĭook at 425 for about 35-45 minutes. Put veggies around it saving about 3-4 rings for the top of the loin.įold up tinfoil until there is enough room to hold the pineapple on top. you'll probably need a bit more than you think. roll out some tinfoil and place pork in the center. In separate dishes, marinate pineapple chunk (i'd suggest a can of rings for decorations, and chop all but 3 slices.)īell pepper and onions just smaller than bite sized. ![]() or until chicken runs clear.Ī boneless pork loin would also be good, but cooked whole.īoneless pork loin is about 135 cals per 4 oz) Ĭook in oven about 375 for approx 10 mins. Cover, and marinate in the refrigerator at least 2 hours. ![]() Stir the chicken pieces and pineapple into the marinade until well coated. ![]() In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. same size.Ĩ skinless, boneless chicken breast halves - cut into 2 inch piecesġ (20 ounce) can pineapple chunks, drained When cutting up the veggies, make sure they're approx. If using wooden skewers, soake for about 30 minutes. I have always done kabobs in the oven where you have a more controlled heat environment. I would also spring for vidalia onions, unless you like a tangier onion flavor. When using pineapple to cook, use canned pineapples.
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