Author adapted by Angela Litzinger from Jerk from Jamaica posted by Deborah @tasteandtellblog.com
Ingredients
3/4cupgluten free chicken stock
1/2cupdiced sweet yellow onion
1/4cupdiced green onions
1teaspoonfresh thyme leaves or 1/4 dried thyme
1/2teaspoonsalt
1teaspoonsugar
1/2teaspoonallspiceJamaican allspice, if you can find it
1/4teaspoonground nutmeg
1/4teaspoonground cinnamon
1/2small jalepeno pepper or serrano chiliribs and seeds removed, chopped
1/2teaspoonground pepper
1 1/2tablespoonsgluten free soy sauce
1/2tablespoonoil
1/2tablespooncider vinegar
1 1/2poundsboneless pork loincut into 1 1/2" cubes
1fresh pineapplepeeled, cored and cut into 2" cubes
2large sweet yellow onionscut in half horizontally then cut into 1" wedges
Instructions
In a blender blend chicken stock, chopped onion, scallions, thyme, salt, sugar, allspice, nutmeg. cinnamon, jalepeno, pepper, soy sauce, oil and cider vinegar. Blend until smooth. Put into freezer bag with onions and pork. In a separate bag, place pineapple. Remove as much air as possible from each bag and seal. Put both bags into a third bag, and seal.
To serve: Thaw. Put pineapple in bag with pork for 30 minutes. Use metal skewers, or wooden skewers that have soaked in water for 30 minutes. Skewer the pork, pineapple and onions alternately on the skewers. Discard marinade. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.