Step 1

Remove meat from the packaging, and pat dry with a paper towel. Use a sharp knife to remove any excess fat or silver skin. Some cuts will already have this removed for you, others will have a lot of fat on them that you can trim off.

Step 2

Cut the Meat into 1 Inch Cubes. Place in a casserole dish.

Step 3

Cover the meat with soy sauce, brown sugar, pineapple juice, sesame oil, onion powder and garlic powder. Toss to combine.

Step 4

Cover and set in the fridge. Let it marinate for at least 5 hours or up to 24 hours.

Step 5

If you are using wooden skewers, it is helpful to soak them in water for about 1 hour before assembling the kabobs.

Step 6

Peel and cut the red onion into quarters and then separate the layers.Wash, deseed and cut the red bell pepper into 2" chunks.Wash and cut the zucchini into ½" Thick roundsTake Pineapple from the opened can you used for the marinade and cut each ring into four pieces.

Step 7

Thread the pork, pineapple, red onion, red pepper, and zucchini onto the skewers. Dividing the ingredieints equally between the skewers. Reserve the marinade from the pork!

Step 8

Place the skewers onto the grates of the Trager and then Set the Traeger to 200°F

Step 9

While the Traeger preheats, the smoke will be infused into your kabobs. Let them smoke at 200°F for 15 minutes.

Step 10

While the Kabobs are smoking, place your reserved marinade on the stovetop in a small saucepan on med-high heat. Whisk in 1 Tablespoon of cornstarch or you can forego adding cornstarch by reducing the sauce down to half the volume.

Step 11

Without removing the skewers from the grill, turn the temperature up to 400°F.

Step 12

Close the lid and once the temperature is at 400°F you can brush the kabobs with your sauce and let the kabobs cook for 5 minutes.

Step 13

Flip the kabobs over, brush with sauce and cook for 7-10 more minutes.

Step 14

The Kabobs are finished when the pork is cooked through. (150°F internal) and the vegetables and pineapple have caramalized.

Step 15

Remove the kabobs from the grill, cover and Let the kabobs rest for about 10 minutes. I like to serve these with Rice.