This was such a flavorful recipe from one of my favorite cookbooks “The Best Simple Recipes” by America’s Test Kitchen.  We were not in a pork mood, so we used boneless skinless chicken.  Instead of garlic, I used garlic powder.  Likewise, I omitted the onion and used onion powder.  The combination of the fresh pineapple, soy sauce, and red bell pepper flavors was out of this world, and the olive oil made the whole dish juicy and bursting with flavor.  Only use fresh pineapple here, the dish deserves nothing less than that.  A+!

Ingredients:

• 4 boneless center-cup pork chops (about 6 oz. each) 3/4 to 1 inch thick
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• Salt & pepper
• 1 pineapple, peeled, cored, & cut into 1-inch chunks
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 1 large red onion cut into 1-inch pieces

Directions:

1. Cut pork chops into 1 1/4 inch cubes.  Combine 1/4 cup oil, garlic, soy sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper into bowl.
2. Add pork, toss to coat, and marinate for 15 minutes. 
3. Toss pineapple, peppers, and onion with remaining oil in another bowl and season with salt and pepper.
4. Thread pork, pineapple, peppers and onion onto eight 12-inch metal skewers.  Brush skewers with any remaining marinade.
5. Grill kebabs over high heat, turning skewers as needed, until pork is well browned and cooked through, 8-10 minutes.  Serve.