Grilled Pineapple Pork Kebabs with Jalapeno Ranch

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• 12 cherry tomatoes
• 2 Small pork chops, chopped
• ½ Red onion, chopped
• 1 Jalapeno, thickly sliced
• 1 cup Mini peppers, chopped
• 1 cup Fresh pineapple, chopped
• Toby’s Jalapeno Dressing & Dip

• 1 Orange, juiced
• 1 Lime, juiced
• ¼ cup Soy sauce
• 1 tbsp Balsamic vinegar
• 1 tbsp Chives, finely chopped
• ¼ cup brown sugar
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tbsp chili powder
• ½ tsp cumin

Gather all ingredients. Preheat a flat grill or skillet to 400 F. In a large rectangular deep dish, add orange juice, lime juice, soy sauce, balsamic vinegar, chives, brown sugar, honey, garlic powder, chili powder, and cumin. Mix well until sugar and honey are fully dissolved. 

Skewer cherry tomatoes, pork chops, red onion, jalapeno, mini peppers, and pineapple. Add a cup of water or so, so the marinade is at least 1” deep. Lay skewers in marinade and let soak for 10 minutes or longer. Add any leftover veggies or fruit to the marinade as well. This should make about 6 skewers.

Cook kebabs and leftovers for 5 minutes on each side, until slightly caramelized and charred. Serve with a ramekin of Jalapeno Ranch Dressing & Dip and enjoy your Grilled Pineapple Pork Kebabs!