Pork Pineapple Kabobs
Tender meat, sweet fruit, and vibrant veggies threaded together make a fun and exciting meal off the grill.
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.
Calories: 234kcal, Carbohydrates: 31g, Protein: 17g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 45mg, Sodium: 790mg, Potassium: 629mg, Fiber: 4g, Sugar: 24g, Vitamin A: 2568IU, Vitamin C: 129mg, Calcium: 39mg, Iron: 1mg
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