Pork Pineapple Kabobs with Grilled Mango
These pork pineapple kabobs combine juicy marinated cubes of meat, sweet chunks of pineapple and mango, and colorful veggies. If you’re looking for something a little different and fun to grill, these are always a winner!
This post contains affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases made by clicking these links, at no additional cost to you.
We love all the grilling classics — burgers, hot dogs, standard fare — but occasionally want to break out and do something a little different. Especially by mid-to-late summer, when the weather is least conducive to doing any sort of cooking indoors, at least here in muggy Virginia.
Pork kabobs are a little unexpected, and so good. For the meat itself, it’s all about choosing a good thick pork chop and using a great marinade to tenderize and add flavor.
Best of all, pork chops pair incredibly well with fruit — as in classic pork chops with apples, a fall favorite. For summer grilling, though, you can’t do better than pork with pineapple and mango.
Best pork kabob marinade
You don’t need a fussy or complex marinade to add incredible depth of flavor. Nagi, who writes at RecipeTin Eats, has a terrific savory pork marinade that is super simple to whisk together with pantry and fridge staples. That’s the marinade I use and recommend for grilled pork kabobs, as well. You’ll need:
- Soy sauce: preferably low-sodium.
- Brown sugar: light or dark is fine.
- Worcestershire sauce.
- Dijon or whole-grain mustard.
- Garlic powder: you can also use minced fresh garlic, but I’ve made it with both and can’t tell a difference, so prefer the ease of garlic powder.
- Black pepper.
What to add to grilled pork kabobs
Of course, what you add to your kabobs is flexible and up to you, but our favorites are:
- Pineapple: a classic pairing with pork and very well-suited to grilled kabobs.
- Mango: a little unexpected and so good alongside the pineapple!
- Bell peppers: any color. A mix of red and green, as shown here, adds beautiful color.
- Red onion.
Tips and tricks
- Chop evenly: Try to cut the pork into evenly-sized cubes, approximately 1-inch or 1.5-inches. You don’t want them too small, or they’ll cook too quickly and dry out. Same with the fruit – you want it to get a bit of char on the grill, but very small cubes will be difficult to thread onto skewers and can fall apart too easily.
- If you like to grill: Consider investing in a set of stainless skewers. We’ve had this exact set for two years and it’s going strong. They are so much easier to thread and rotate than the wooden kind. Plus obviously you can use them over and over and never stand at the grocery store wondering whether you have skewers in the house.
How to tell when pork kabobs are done?
I also bought a bluetooth-enabled grilling thermometer for my husband one Father’s Day. It was a big hit and we use it all the time! It makes it even easier to know when your food is done, without having to open the grill and check over and over again.
When the pork is done, the kabobs are ready. Neither the fruit nor the veggies need very long on the grill to become tender.
We love these pork kabobs served for dinner over a bed of rice and with a sprinkle of fresh cilantro. You can also make smaller skewers and serve them as appetizers for any gathering.
More grilling recipes
Looking for more grilling inspiration? You’ll also enjoy these Greek shrimp skewers, grilled chicken with the best homemade dry rub, and grilled honey chipotle BBQ chicken. Round out the meal with a pearl couscous or white bean tomato cucumber salad.
If you try these pork pineapple kabobs, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Pork Pineapple Kabobs
For the Marinade
- 1/3 cup soy sauce low-sodium preferred
- 2 Tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon or whole-grain mustard
- 1/2 teaspoon garlic powder
- 8-10 cranks fresh-ground black pepper
For the Kabobs
- 2 large pork chops see note
- 1 and 1/2 cups cubed pineapple
- 1 and 1/2 cups cubed mango
- 2 bell peppers any color, seeded and cut into chunks
- 1/2 small red onion cut into chunks
For Serving, Optional
- white or brown rice
- fresh cilantro
- First, marinate pork. Combine soy sauce, brown sugar, Worcestershire, mustard, garlic powder, and pepper in a medium bowl and whisk to combine. Cut pork into roughly 1-inch cubes and add to the bowl, turning to coat. Cover and refrigerate for 45-60 minutes.
- Assemble kabobs. Prep the pineapple, mango, peppers, and onions. Remove pork from the fridge and thread onto skewers, alternating with the assorted veggies. Discard remaining marinade, and sprinkle kabobs lightly with kosher salt.
- Grill. Preheat the grill to medium-high, and grill kabobs for about 5 minutes on each side, until pork is cooked through. (Pork should reach 145 degrees F.) Remove and serve right away, over rice and garnished with cilantro as desired.
- Pork Chops: I typically use boneless chops and look for relatively thick ones, since they are easier to cut into kabob-sized pieces.
- Marinade Time: If you want to get ahead, you can marinate the pork longer – up to 24 hours.
- Skewers: I invested a couple years ago in stainless steel skewers, and they are so nice to have! Of course wooden ones work, also, and you can usually find them during the summer in regular grocery stores. If using wooden skewers, soak them for 30-60 minutes in water before threading and grilling the kabobs to minimize charring and flaming.
- Yield: Depending on the size of your pork chops and exactly how many veggies you use, this may yield anywhere from 4-6 kabobs.
- Recipe: Pork marinade adapted from Recipe Tin Eats.
This post was originally published May 28, 2018 and has been updated with new photos and more helpful tips and tricks.