Pineapple Pork Kebabs (no grill required)

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  Garlic(120g)
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  Ginger, Fresh Root
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  Soy Sauce, Low Sodium(30g)
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  Vegetable oil(30g)
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  Honey(15g)
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  Pork Loin(567g)
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  Yellow Onion
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  Bell Pepper
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  Pineapple, Canned, In Juice, Drained(567g)
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  Vegetable oil(15g)
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  salt and pepper ($0.05)
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  Cilantro, Fresh
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  Sriracha sauce

Instructions

1. 1Mince the garlic and grate the fresh ginger, then whisk together with the soy sauce, vegetable oil, and honey in a bowl to create the marinade.
2. 2Cut the pork loin into 1-inch cubes, place in a bowl, pour the marinade over top, and stir to coat evenly; cover and refrigerate for at least 30 minutes.
3. 3Cut the onion and bell pepper into 1-inch pieces, drain the canned pineapple, then toss the onion and bell pepper with vegetable oil, salt, and pepper in a separate bowl.
4. 4Thread metal or wooden skewers (soaked 30 minutes if wooden) by alternating pieces of onion, bell pepper, pineapple, and marinated pork until all ingredients are used.
5. 5Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then carefully place the skewers in the pan in a single layer.
6. 6Cook for 5–6 minutes without moving, until the pork develops a golden-brown crust on the bottom side, then rotate the skewers 90 degrees and cook for another 4–5 minutes; repeat rotating until the pork is cooked through with an internal temperature of 145°F and all sides are evenly browned (total 12–15 minutes).
7. 7Transfer the cooked kebabs to a cutting board and top with fresh chopped cilantro and sriracha sauce to taste.
8. 8Divide the kebabs evenly into 10 airtight containers while still warm, then cool to room temperature before sealing and refrigerating for up to 4 days.