1 lb (500 g) Canadian pork cubes (loin, leg or shoulder)
6 tbsp (75 mL) maple syrup
3 tbsp (50 mL) each: olive oil, balsamic vinegar
2 shallots, thinly sliced
3 cloves garlic, minced
4 bay leaves, broken into small pieces
1 tsp (5 mL) each: dried sage, ground black pepper
Salt, to taste
1 zucchini, cut into 8 chunks
1 red pepper, cut into chunks
8 fresh pineapple chunks
1. Place pork cubes in a large plastic bag or sealable container. Combine 4 tbsp (50 mL) maple syrup, 2 tbsp (25 mL) each olive oil and balsamic vinegar, plus shallots, garlic, bay leaves, sage, pepper and salt; mix well and pour over cubes. Close bag or container and marinate in refrigerator, turning cubes occasionally, a minimum of 6 hours to a maximum of 24 hours.
2. If using wooden bamboo skewers, pre-soak in water 1 hour to prevent burning.
3. Drain cubes, discarding marinade.Thread cubes onto metal or wooden skewers, alternating with zucchini, red pepper and pineapple chunks.
4. Preheat barbecue on high; reduce temperature to medium. Place kebabs on grill; close barbecue cover and grill 10 to 12 minutes, turning often and basting with a mixture of 2 tbsp (25 mL) maple syrup, and 1 tablespoon (15 mL) each olive oil and balsamic vinegar.