hawaiian pork kabobs + bread pudding for hawaiian foods week
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we are definitely getting into the island spirit with these delicious hawaiian pork kabobs and bread pudding
my kids have been begging us for some time to take them to hawaii. they each have friends that go nearly every year, so of course they feel completely deprived that they have never been. because I am from the east coast currently living on the west coast, we spend most of our family vacations visiting family back east.
the kids are super excited to get to nyc this summer. we don’t leave for a month, but they already have their lists ready to go. charlie wants to shoe shop and see the empire state building. stella wants to shop and see the statute of liberty and a show. ian’s list includes pizza and hot dogs, and honestly i’m just looking forward to a week without cooking and cleaning.
our summer may not include a trip to the big island, but that doesn’t mean we can’t bring a little aloha spirit right here to california.
it just so happens that my kids favorite fruits are pineapple and mango, so that is where I started. mango along with kings hawaiian bread are the main ingredients in this delicious bread pudding; I love it for breakfast but the kids usually have it for dessert. the macadamia nuts on top add just enough crunch.
pineapple along with bell pepper, red onion and marinated pork made the perfect luau worthy kabobs.
hawaiian pork kabobs and bread pudding
- for the bread pudding -
- 1 loaf kings hawaiian sliced bread, cubed
- 4 cups of milk (I use whole milk)
- 4 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 1-15 ounce can of del monte diced mango
- 1 cup of mauna loa macadamia nuts, chopped
- for the kabobs -
- 1 1/2 lb pork tenderloin, cubed in small pieces
- diced pineapple
- 2 bell peppers, cut into small pieces
- 1 red onion, cut into small pieces
- kings hawaiian bbq sauce
- chopped fresh herbs for garnish (I used parsley and cilantro)
- butter a 9 x 13 baking dish, and preheat oven to 350 degrees
- whisk the milk with eggs, sugar, and vanilla
- place half of the cubed bread in the baking dish top with mango and the remaining bread
- pour milk and egg mixture over the top, cover and let rest for 30 minutes
- top pudding with the chopped nuts and bake for 60 minutes
- for the kabobs -
- place cubed pork and about 1/2 cup of bbq sauce in a zip top bag, seal and chill for at least 30 minutes
- if using wooden skewers, soak them in water while the meat rests
- thread meat and veggies on skewer - I went pepper, meat, onion, pineapple, pepper (three of each on each skewer)
- preheat grill to medium-high heat, and cook kabobs until pork reaches 145 degrees for medium rare, 160 degrees for medium
- serve with fresh herbs, extra sauce, and dinner rolls
kabobs have been a summer favorite for as long as I can remember, and the kids love this hawaiian twist to our usual recipe. of course they love the kings hawaiian rolls served on the side probably even more than the main dish. not that I blame them one bit.
June 11 – 17th is National Hawaiian Foods Week; a week to celebrate the culinary heritage of Hawaiian cuisine. The flavors inspired by flavors from French Polynesia, China, Japan, Portugal, Korea, the Philippines, Puerto Rico, Samoa, and many others.
i’d love to be headed to hawaii this summer, but for now i’m pretty happy with my hawaiian pork kabobs and bread pudding.
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