Pork and Vegetable Fruit Kabobs
Elevate your grilling game with these vibrant Pork and Vegetable Fruit Kabobs—a delightful combination of tender, marinated pork, crisp bell peppers, juicy pineapple, and garden-fresh vegetables like zucchini and cherry tomatoes. This recipe is a perfect balance of savory and sweet, featuring a flavorful marinade made with olive oil, soy sauce, honey, and garlic for a mouthwatering glaze. Whether you’re hosting a backyard BBQ or looking for an easy weeknight dinner idea, these kabobs cook up in just 15 minutes and offer a beautiful presentation on the plate. Pair them with rice, salad, or crusty bread for an irresistible summer-inspired meal. Grilled skewers never looked (or tasted) so good! Keywords: pork kabobs recipe, grilled pork and vegetable skewers, easy summer BBQ recipes.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 medium bell peppers (red, yellow, or green)
- 1 large red onion
- 2 cups pineapple chunks (fresh or canned)
- 2 medium zucchini
- 1 pint grape or cherry tomatoes
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 3 cloves garlic cloves (minced)
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 10 pieces wooden or metal skewers
Instructions
Cut the pork tenderloin into bite-sized cubes, about 1-1.5 inches each.
In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, black pepper, and salt to create the marinade.
Add the pork cubes to the marinade, tossing to coat evenly. Cover the bowl and let the pork marinate in the refrigerator for at least 20 minutes (or up to 2 hours for more flavor).
While the pork marinates, prepare the vegetables and fruits. Cut the bell peppers and zucchini into 1-inch pieces, peel and cut the red onion into chunks, and ensure the pineapple chunks are bite-sized.
If using wooden skewers, soak them in water for 20-30 minutes to prevent burning during grilling.
Assemble the kabobs: Thread the marinated pork, vegetables, fruits, and tomatoes onto the skewers, alternating to create a colorful pattern. Leave a small gap between pieces for even cooking.
Preheat the grill to medium-high heat (about 375-400°F).
Place the kabobs on the grill and cook for 12-15 minutes, turning occasionally, until the pork is fully cooked (internal temperature of 145°F) and the vegetables are slightly charred and tender.
Remove the kabobs from the grill and let them rest for 3-5 minutes.
Serve the kabobs warm as a main dish or with your favorite side dishes like rice, salad, or grilled bread.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 8212 mg | 357% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 135.1 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5262 mg | 112% | |
*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.
