For the kebabs

  • 1 1/2 lbs. boneless pork chops, fat trimmed and cut into 1 ½ -2 inch cubes
  • 1 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/2 cup brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon to1 tablespoon Sambal Oelek (ground chili paste)
  • 2 tablespoons ketchup
  • 2 tablespoons cornstarch
  • 2 cups fresh pineapple, cut into 1 ½ -2 inch cubes
  • 1 red bell pepper, cored, seeded, and cut into 1 ½ -2 inch cubes
  • 1 red onion, cored, seeded, and cut into 1 ½ -2 inch cubes
  • For the chimichurri
  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh mint
  • 3 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Pinch of red pepper flakes
  • Salt and pepper, to tasteMethod
  1. Mix soy sauce, sesame oil, brown sugar, honey, ground ginger, red pepper flakes, chili paste, and ketchup in a medium sized bowl. Add cubed pork and toss around using your Char Broil spatula to evenly coat the meat. Cover and chill in the fridge at least 1 hour or overnight to allow the pork to marinate
  2. Fire up your Char-Broil Patio Bistro 240 Gas Barbecue to the highest heat setting
  3. Using a mesh sieve, strain the pork from the marinade, save the marinade in a containeer. In a small saucepan, bring the marinade to boil and then reduce heat to low and simmer for 15 minute.
  4. Mix 2 tablespoons of corn starch with 2 tablespoons of water and stir well. Slowly drizzle the corn starch into the saucepan and whisk well to create a sauce for basting and dipping the pork. Remove from the heat and set aside
  5. Use your Char-Broil stainless steel skewers to make your kebabs. Alternate pork, red bell pepper, pineapple, red onion, and repeat. Sprinkle each kebab with a little salt and pepper
  6. To make the chimichurri sauce, combine all of the ingredients in the bowl or a food processor. Pulse until combined but still moderately chunky. Season well with salt and pepper
  7. Grill the kebabs on each side for 7-8 minutes, basting with the marinade at least once on each side and remove from grill
  8. Drizzle the chimichurri over the top of the kebabs and serve with remaining sauce  Enjoy an array of tasty flavours!