Skewered Pork Fruit and Vegetable
Transform your next barbecue or weeknight dinner with these vibrant and flavor-packed Skewered Pork Fruit and Vegetable kebabs! This recipe pairs tender, marinated pork tenderloin with a colorful medley of red bell peppers, zucchini, red onions, and juicy pineapple chunks, delivering a stunning balance of savory and sweet flavors in every bite. The secret is in the marinade—a mouthwatering blend of olive oil, garlic, paprika, honey, and soy sauce—that infuses the pork and veggies with irresistible taste. Quickly grilled or baked to perfection, these skewers offer the perfect char and juicy texture, making them an excellent choice for entertaining or a healthy, family-friendly meal. Serve them hot off the grill with your favorite sides or over a bed of rice for a well-rounded dish. Perfect for summer grilling or any season, these pork and veggie skewers are guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 1 large red bell pepper
- 1 large zucchini
- 200 grams pineapple chunks
- 1 medium red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent burning during cooking.
Cut the pork tenderloin into bite-sized cubes, approximately 1 inch in size.
Cut the red bell pepper, zucchini, and red onion into similar-sized chunks. Ensure the pineapple chunks are also bite-sized if not pre-sliced.
In a small bowl, whisk together olive oil, garlic powder, paprika, dried oregano, honey, soy sauce, salt, and black pepper to create a marinade.
Place the pork cubes in a resealable plastic bag or a shallow dish and pour half of the marinade over the pork. Toss to coat evenly, cover, and refrigerate for 30 minutes (or longer, if possible, for more flavor).
In a separate bowl, toss the vegetables and pineapple chunks with the remaining marinade.
Preheat a grill or stove-top grill pan to medium-high heat. Alternatively, preheat the oven to 200°C (400°F) if baking.
Assemble the skewers by alternately threading pork cubes, red bell pepper, zucchini, red onion, and pineapple chunks. Repeat the pattern until all ingredients are used.
Grill the skewers for 10-15 minutes, turning occasionally, until the pork is cooked through and the vegetables are lightly charred. For oven baking, place the skewers on a lined baking sheet and bake for 12-15 minutes, turning halfway through.
Serve immediately, garnished with additional oregano or fresh parsley if desired.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7026 mg | 305% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 65.5 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3746 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.
