Spicy Pork Skewers with Grilled Pineapple-Sweet Onion Relish

This recipe is great tasting, flavorful, and has a colorful presentation. It is very easy to prepare as well.

What you’ll need for the skewers:

Center cut pork loin – cut into 1/2″-3/4″ cubes (I asked my butcher to do this) about a half pound per person

spicy yakitori sauce

ziplock bag

wooden skewers – soaked in water for about an hour prior to use

What you’ll need for the relish:

1-2 Endive

pineapple – sliced approximately 1/2″ thick or a little thinner

1/2 sweet onion – sliced same as pineapple

1 large red or orange bell pepper – quartered

juice from 1-2 limes

cilantro – chopped, to taste

coarse salt to taste, if desired

What you’ll do:

Place the cubed pork into a ziplock bag and add enough spicy yakitori sauce to coat the pork well. We marinated the pork for two whole days. After two days take the pork and place onto the pre-soaked wooden skewers and set aside. Fire up your grill on high then go in and prep your pineapple slices, sweet onion, and bell pepper. By now the grill should be getting nice and hot. Place the pineapple, sweet onion, and bell pepper on the grill for about four minutes per side, rotating once on each side at the two minute mark (to get nice grill marks). Remove from grill and dice into small bite-sized pieces and combine in a bowl. Chop some cilantro to add to the mixture then add your lime juice to taste, as well as a pinch of salt if so desired. Stir well and set aside. Take your pork skewers and grill about four minutes per side, rotating once at two minutes. Clean your endive, chop off the ends and place the leaves on the plates. Spoon in some relish into each and serve with the pork skewers. Mmmm good and it looks good too!

Obaachan Spicy Yakitori Sauce Pork Skewers with Pineapple-Sweet Onion Relish

Obaachan Spicy Yakitori Sauce Pork Skewers with Pineapple-Sweet Onion Relish

Pineapple Crock Pot Chicken

Here’s one you can prep for in ten minutes the night before, then place in your crock pot on low for 6-8 hours and dinner is ready.

What you’ll need: 2 pounds of chicken, cubed; 1 large red bell pepper, chopped; 1 large green bell pepper, chopped; 1 large sweet onion, thick sliced and quartered; 1 (20 ounce) can of chopped pineapple, in pineapple juice; a half cup of original yakitori sauce; a quarter cup of brown sugar, packed.

Prep: wash and clean your chicken then cut into large cubes; cut bell peppers and onion into chunks; mix pineapple juice from 20 ounce can with a half cup of original yakitori sauce and the brown sugar. Place chicken into crock pot and top with bell peppers, onion, and chopped pineapple. Pour sauce mixture over chicken, vegetables, and pineapple. Turn crock pot on to low for 6-8 hours.

We served with white rice, either on the side or with everything on top. We used chicken breasts in this recipe, if you prefer a moister chicken, thighs might be better.

Crock pot pineapple chicken

Crock pot pineapple chicken

Marinated Flank Steak and Peppers

Here is another easy, and tasty, dinner idea.

What you’ll need:

1.5 pounds of flank steak

1 each, red, yellow, and green bell peppers

1 large onion

2 tablespoons olive oil

spicy and or original yakitori sauce

steamed rice optional

Marinate a flank steak (one and a half pounds) overnight in the original yakitori sauce. Heat your grill on medium-high heat, spray with non-stick spray or wipe grates with some olive oil. Place the marinated flank steak on the grill for 4-6 minutes per side. While that is grilling, slice in half one each, green, red, and yellow bell pepper, remove seeds, and quarter each half lengthwise and cut each strip into thirds or quarters. Take one onion and cut into half inch thick slices then quarter. Heat two tablespoons of olive oil in a large skillet over medium-high heat and place all vegetables in skillet to soften. Remove flank steak from grill and slice into strips, add to skillet then pour either spicy or original yakitori sauce over meat and veggies to coat. Remove from heat after 3-4 minutes and serve. Note: if your skillet isn’t large enough, divide ingredients into half for an easier time incorporating the sauce to caramelize. We even skipped making the rice! Enjoy!

Spicy yakitori flank steak and bell peppers

Spicy yakitori flank steak and bell peppers

Crock Pot Beef

Here’s one you can put in the crock pot and check on in 8-10 hours. All you need is two pounds of beef stew meat (or chuck roast, if you prefer it a little moister). Place the cubed stew meat into the crock pot, add a half cup original yakitori sauce, and one quarter cup white cooking wine, turn crock pot on at low setting, that’s it!

We served it with brown rice and sautéd vegetables. We used two bunches of broccolini; one bunch of green onions, cut into 3 inch slices; two carrots, sliced diagonally; one red bell pepper, sliced. In a large skillet, over medium-high heat, add one tablespoon of olive oil, all the vegetables, and stir occasionally for 5 minutes, then add one quarter cup of spicy yakitori sauce and stir for two to three minutes to caramelize.

CrockPotBeef

Check out our latest review at Living Overland

Thanks for the great review! Hope to see some of your readers become new fans of the sauce. You can check out the review at

http://www.livingoverland.com/2013/09/review-obaachan-yakitori-sauce.html?m=1

Shrimp on the Barbie

Here’s what you’ll need:

1 pound of raw, peeled, and deveined shrimp

1 can of chunked pineapple, drained (fresh if you have it)

2 green bell peppers, seeded, cut into chunks

1/2 large white onion, quartered

large metal skewers, sprayed with non-stick spray or bamboo skewers soaked in water for 30 minutes prior

1/2 cup of you favorite yakitori (spicy or original) sauce

Here is all you do:

Alternate green peppers, shrimp, onions, and pineapple as you prefer until all are used. Spray grill with non-stick grilling spray and preheat grill on high heat. Place skewers on grill, turning every two minutes. After four minutes, coat with yakitori sauce for one to two minutes turn skewers and coat opposite side. After one to two minutes more, remove from grill. Shrimp should have turned nicely pink. Enjoy!

Grilling

ShrimpSkewers

ShrimpPlated

Chicken Lettuce Wraps

Made these for the second time tonight and thought we should share! They are very tasty and easy to make. Here is what you will need:

1 pound boneless, skinless chicken breast, cubed

12 butter lettuce leaves

1 ripe mango, diced and divided in half

1 red bell pepper, diced

1/4 cup green onions, sliced

1/4 cup cashews, chopped

1/4 cup cilantro, chopped

1/4 cup spicy yakitori sauce

2 tablespoons honey

1/2 tablespoon sesame oil

Heat sesame oil in a medium skillet over medium heat. Add chicken and cook until lightly browned, about 10-12 minutes, stirring frequently. Stir in yakitori sauce, honey, cashews, and half of the diced mango. Cook for an additional 5 minutes until mixture starts to thicken. Remove from skillet into glass bowl to cool slightly. Place 3 leaves per plate, top with chicken mixture, and add green onion, cilantro, red bell peppers, and mango as desired. Serves four. Enjoy! We certainly do!

Wraps1reduced

Tofu Stir Fry

Here is a relatively quick meal to prepare and quite flavorful. What you will need:

1 package of firm or extra firm tofu, cut into 1 inch cubes

10 sweet, mini peppers, sliced into rings

6 ounces fresh green beans, cut into 1-2 inch pieces

1 yellow onion, cut into slices, then in half

1 tablespoon of olive oil

1/4 cup of spicy or original yakitori sauce

After slicing and prep of the ingredients listed above, heat 1 tablespoon of olive oil in a large skillet over medium heat and add onions. Stir for about 5 minutes, then add green beans, stirring occasionally for about 7-8 minutes more, onions should just be starting to get a little brown on the edges. Add peppers and stir for 3 minutes more, then add tofu. Stir entire mixture for another 5 minutes, breaking tofu slightly, then add yakitori sauce for a final 3-4 minutes and serve.

Tofu-Obaachan Sauce

Stir Fry with Filet Mignon, Red Onion, and Green and Red Bell Pepper

Bill R., at The Meat House Costa Mesa, made a really nice presentation of thinly sliced filet mignon, red onion, and green and red bell pepper. He said he stir fried it on his flat top grill and added Obaachan Sauce Company’s yakitori sauce to the mixture to caramelize all the ingredients. This was used as a sample for customers to try. He told me that the freshly prepared mixture of ingredients for this stir fry, as well as our sauce, flew out of their case this weekend. I will have to get Bill to send over a photo. This is a very easy recipe to recreate. Hope this gets your creative juices flowing!

Chicken kabobs without the grill or skewers!

This recipe idea comes from Mary S. of Placentia, CA. Thanks Mary, I tried it and it was WONDERFUL! You don’t need a grill and you don’t need skewers! These are cooked in the oven at 425 degrees for 20 minutes.

First, wash and trim four boneless, skinless chicken breasts and pat dry. Cut them into kabob size chunks. I ended up with about 9 chunks per breast. You can either marinate them overnight or drizzle yakitori sauce over them as you prep them for the oven. Then take whatever vegetables you would usually use in your kabobs. Mary likes bell peppers, red onions, and mushrooms. Today, we had red, yellow, and orange bell peppers and sweet onions on hand, so I used them. I cut the vegetables in half length-wise (seeded the bell peppers), then cut them into thirds, which made for nice sized chunks.

foil lined pan with yakitori sauce drizzled on veggies

 

chicken chunks mixed with yakitori sauce

Pre-heat the oven to 425 degrees. Take two baking pans and line with heavy duty foil (guys will like this as it makes for easy clean-up, just toss the foil). I lightly sprayed the two pans with non-stick spray. Spread all your veggies into one pan and drizzle the yakitori sauce over them. In the other, place your marinated chicken and spread out evenly. If not marinated, drizzle sauce to cover and mix to coat well (that’s what I did tonight). Place both pans into the oven on the middle racks, one above the other to fit. Set your timer for 20 minutes, but check on them at 15 minutes. Remove from oven and serve with steamed rice or place into a bowl and enjoy!

veggies and chicken out of oven after 20 minutes