Pork and Pineapple Kebabs Cooking Light
Fire up your grill for these vibrant and flavorful Pork and Pineapple Kebabs, a healthy and crowd-pleasing dish perfect for weeknights or summer gatherings. Tender pork tenderloin is marinated in a zesty blend of olive oil, low-sodium soy sauce, honey, lime juice, and garlic, infusing every bite with bold, savory-sweet flavor. Paired with juicy pineapple, smoky red bell peppers, and sweet red onions, these skewers are a colorful showcase of fresh ingredients. Quick to prep in just 20 minutes and ready in under an hour, this low-calorie, high-protein recipe is a Cooking Light favorite. Serve these kebabs warm off the grill for a refreshing twist on classic barbecue fare, garnished with lime wedges for a tangy finishing touch. Perfect for grilling enthusiasts or anyone craving an easy, light meal!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 cups pineapple chunks
- 1 large red bell pepper
- 1 medium red onion
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 1.5 tablespoons honey
- 1 tablespoon fresh lime juice
- 2 teaspoons minced garlic
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons kosher salt
- 8 pieces wooden skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking.
Trim the pork tenderloin and cut it into 1-inch cubes. Set aside.
Slice the red bell pepper into 1-inch pieces and peel and cut the red onion into similar-sized chunks.
In a large mixing bowl, whisk together the olive oil, soy sauce, honey, lime juice, minced garlic, ground black pepper, and kosher salt to create the marinade.
Add the pork cubes to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes, or up to 1 hour for more flavor.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated pork cubes onto the skewers, alternating with pineapple chunks, red bell pepper pieces, and red onion chunks. Repeat the pattern until all ingredients are used.
Brush the grill grates with oil to prevent sticking, then place the kebabs on the preheated grill.
Cook the kebabs for 10-12 minutes, turning every 3-4 minutes, until the pork is cooked through (internal temperature should reach 145°F) and the vegetables are tender and lightly charred.
Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Serve the pork and pineapple kebabs warm, garnished with additional lime wedges or fresh herbs if desired.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 69.4 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 119 mg | 9% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3025 mg | 64% | |
*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.
