Pork and Pineapple Kebabs
Fire up your grill for these irresistible Pork and Pineapple Kebabs! Juicy pork tenderloin is marinated in a flavorful blend of soy sauce, honey, garlic, and ground ginger, then skewered alongside vibrant chunks of fresh pineapple, bell peppers, and red onion. The sweet and savory marinade perfectly complements the caramelized pineapple, creating a mouthwatering balance of flavors. Quick to prepare and packed with color, these kebabs are a summer grilling favorite that’s perfect for backyard barbecues or weeknight dinners. Serve them hot off the grill with a refreshing salad or fluffy rice for a tropical-inspired meal that’s sure to impress. Keywords: pork kebabs, pineapple recipes, grilling recipes, easy summer meals.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 cups pineapple (fresh, cubed)
- 1 unit red bell pepper
- 1 unit yellow bell pepper
- 1 unit red onion
- 0.25 cup soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 0.5 tsp ground ginger
- 0.25 tsp black pepper
- 0.5 tsp salt
- 8 unit wooden skewers
Instructions
Cut the pork tenderloin into 1-inch cubes and set aside.
Peel and core the pineapple, then cut it into 1-inch chunks.
Slice the red and yellow bell peppers into 1-inch pieces. Peel and cut the red onion into 1-inch wedges.
In a medium bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, black pepper, and salt to create the marinade.
Add the pork cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Soak the wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.
Preheat your grill to medium-high heat (about 400°F).
Thread the marinated pork, pineapple chunks, bell peppers, and red onion onto the soaked wooden skewers. Alternate the ingredients for a colorful presentation.
Place the kebabs on the preheated grill and cook for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender. The pork should reach an internal temperature of 145°F.
Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Serve warm as a main dish with your favorite sides, such as rice or a fresh salad.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 91.9 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3747 mg | 80% | |
*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.
