Pineapple Pork Kebabs

Directions

1. Preheat grill/cooker to 250F
2. Trim and cut the boneless loin into cubes, around 2″ per cube
3. Cut onion into 1-1.5″ squares, to be used as spacers
4. Cut red bell pepper into 1-1.5″ squares, to be used as spacers
5. Season pork, onion, bell pepper, and pineapple with Big Poppa Smokers Sweet Money Championship Rub
6. Take flexible kebab skewer and thread on bell pepper, onion, pork, and pineapple – repeat until the length of the skewer is almost full, but make sure to leave some room so you can handle the skewer later
7. Put assembled kebab into a large ziplock bag and add the bottle of Teriyaki Marinade
8. Carefully remove air from marinade bag, and put in fridge for 20 minutes
9. Remove the kebab from the bag,  place on grill/in cooker over indirect heat, cook for 12-14 minutes, pull and set aside
10. Increase cooker temperature to 400F for searing
11. Sear kebabs at high heat, looking for caramelization
12. Check internal temp of pork, pull from the cooker at 145F (so pork is still pink and tender)
13. Remove from skewer, plate over a bed of rice or side of your choice