Leftovers Recipe: Slow Cooker Jerk Pork Meatball Skewers

I vow to not be wasteful with food this year and so I’m turning any extra leftovers into something! Remember those slow cooker meatballs I shared the other day?  Well, these jerk pork meatball skewers are perfect with those few extra meatballs that you may have left!

If you don’t have any skewers, I highly recommend these bamboo pick skewers.  They are shorter than most and perfect for this recipe.

I love freshening up leftovers this way!  The pineapple, pepper, and cherry tomatoes will compliment the jerk pork meatball flavor, creating a new, fresh appetizer and it’s delicious!   By combining the juices leftover from the meatballs and the pineapple juices, you’ll have a flavorful, easy-to-make dipping sauce!

To be less wasteful…yep, that’s one of my goals this year. What’s yours?

Leftovers Recipe: Slow Cooker Jerk Pork Meatball Skewers

 

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Author: Lori

Ingredients

• Leftover Jerk Meatballs
• 1 Can Pineapple chunks
• Sweet Pepper (any color you prefer)
• Cherry Tomatoes

Instructions

1. Open the can of pineapple chunks and drain, reserving juice for later.
2. Separate the meatballs from any remaining juices in the slow cooker, reserve the juices.
3. De-seed the sweet pepper and cut into bitesize chunks
4. On short skewers or whatever you have handy, begin to thread the tomato first, then the pineapple.
5. Thread the pepper on with the skin side to the pineapple for maximum color contrast.
6. Lastly, skewer on a meatball.
7. Take the pan juices and combine them with the reserved pineapple juices and bring to a boil. Serve in a ramekin for a dipping sauce.

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