Matt and I were wandering around the grocery store the other day trying to think of what we wanted to grill for dinner that night. He was leaning towards sausages of some kind but, I wanted something a little different then just a sausage on a bun. Then it hit me, pineapple gets nice and caramelized on the grill and is so tasty with pork. Teriyaki goes will with pork and pineapple so why not with a pork brat?! The results was an easy Asian-inspired kabob that surprised both of us with how good it was.
There is really no recipe here at all since it's just putting brat slices and pineapple chunks on skewers, coating them in teriyaki sauce and barbecuing until everything is heated through. Here's a few tips though...
* Choose a smoked pork brat that is cooked through already. A fresh brat will be hard to cut into sliced and skewer.
* Look for a teriyaki barbecue sauce instead of the normal teriyaki sauce in the Asian section, it will be thicker and stick to everything better.
* We bought fresh pineapple chunks in the produce section of the grocery store which made putting this dinner together quicker than cutting up our own pineapple.
* Skewer your brat slices through the edges so the cut sides will be sitting on the grill. This puts more of the meat in contact with the heat.
* Barbecue until the pineapple chunks start to get some good dark grill marks on them.
* We served our kabobs with jasmine rice and some frozen vegetables that I stir-fried up with a little of the teriyaki sauce.
If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski