Caribbean Pork Kabobs
Fire up the grill and transport your taste buds to the tropics with these vibrant Caribbean Pork Kabobs! Tender cubes of marinated pork tenderloin are perfectly paired with sweet pineapple, colorful bell peppers, and red onion, delivering a burst of fresh, bold flavors in every bite. The marinade, a zesty blend featuring lime juice, orange juice, soy sauce, garlic, and aromatic spices like allspice and thyme, infuses the pork with a mouthwatering Caribbean flair. Optional chunks of juicy mango add an extra tropical twist to this dish. Quick to prep and easy to assemble, these kabobs are perfect for summer barbecues or weeknight dinners. Serve with a side of fluffy rice or a crisp garden salad for a complete and satisfying meal that’s as stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 cups pineapple chunks
- 1 red bell pepper
- 1 small red onion
- 3 tbsp olive oil
- 3 tbsp lime juice
- 4 tbsp orange juice
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground allspice
- 1 tsp dried thyme
- 0.5 tsp ground black pepper
- 1 mango (optional), cut into chunks
- 8 skewers
Instructions
Cut the pork tenderloin into 1-inch cubes and place in a large bowl.
In a separate small bowl, whisk together olive oil, lime juice, orange juice, soy sauce, brown sugar, minced garlic, grated ginger, ground allspice, dried thyme, and ground black pepper to create the marinade.
Pour the marinade over the pork cubes. Toss to coat evenly, cover the bowl, and refrigerate for at least 1 hour (preferably 2-3 hours for maximum flavor).
While the pork marinates, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Prepare the veggies and fruit: cut the red bell pepper and red onion into 1-inch pieces. If using mango, cut it into chunks similar in size to the pineapple.
Preheat your grill to medium-high heat. If using a grill pan, lightly oil the surface to prevent sticking.
Assemble the kabobs by threading the marinated pork, pineapple chunks, bell pepper pieces, red onion, and optional mango onto the skewers, alternating between ingredients for variety and color.
Place the kabobs on the preheated grill. Cook for 12-15 minutes, turning frequently, until the pork is cooked through (internal temperature should reach 145°F - 150°F).
Remove the kabobs from the grill and let them rest for 3-5 minutes before serving.
Serve warm, garnished with fresh herbs or additional lime wedges if desired. Pair with rice, salad, or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 104.6 g | ||
| Protein | 243.4 g | 487% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 366 mg | 28% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5642 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
