Pork Kebabs with Pineapple
Fire up your grill and bring tropical flair to your table with these irresistible Pork Kebabs with Pineapple! Juicy, marinated pork shoulder is paired with sweet, caramelized pineapple and vibrant chunks of red and yellow bell peppers, all threaded alongside tender red onion for a colorful, flavor-packed skewer. A zesty marinade of soy sauce, honey, fresh lime juice, garlic, and ginger infuses the pork with a perfect balance of savory and sweet. Grilled to perfection, these kebabs are slightly charred and bursting with smoky, tangy goodness in every bite. Ready in just 40 minutes of active time, they’re an easy yet impressive dish for summer barbecues or weeknight dinners. Serve them with steamed rice or a crisp green salad for a wholesome, crowd-pleasing meal everyone will adore!
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Recipe Information
Ingredients
- 1 lb pork shoulder (cut into 1-inch cubes)
- 2 cups pineapple (fresh, cut into 1-inch cubes)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into 1-inch wedges)
- 0.25 cup soy sauce
- 2 tbsp honey
- 2 tbsp lime juice (freshly squeezed)
- 3 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
In a large mixing bowl, whisk together the soy sauce, honey, lime juice, minced garlic, grated ginger, olive oil, salt, and black pepper to create the marinade.
Add the pork cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
While the pork marinates, prepare the pineapple, bell peppers, and red onion. Cut them into roughly the same size as the pork cubes to ensure even cooking.
Thread the marinated pork, pineapple chunks, bell peppers, and red onion onto the skewers, alternating ingredients for a colorful presentation.
Place the skewers on the preheated grill and cook for about 12-15 minutes, turning every few minutes, until the pork is fully cooked and reaches an internal temperature of 145°F (63°C). The pineapple and vegetables should be slightly charred and caramelized.
Remove the skewers from the grill and let rest for 5 minutes before serving.
Serve the pork kebabs warm, garnished with extra lime wedges if desired. Pair with a side of rice or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 93.2 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2573 mg | 55% | |
*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.
