Grilled Pork and Pineapple Kabobs
These flavors are a mouth-watering combination, and the pattern of the pork, red peppers and pineapple on the skewer looks so appetizing that it would be ideal to serve to company. My kids loved that dinner was on a stick. The flavors were fantastic, for once I didnt have to urge them to eat just a few more bites. Serve it with Steamed Rice with Onions and Peas.
These flavors are a mouth-watering combination, and the pattern of the pork, red peppers and pineapple on the skewer looks so appetizing that it would be ideal to serve to company. My kids loved that dinner was on a stick. The flavors were fantastic, for once I didnt have to urge them to eat just a few more bites. Serve it with Steamed Rice with Onions and Peas.
- 1 tbsp. extra virgin olive oil
- 2 tbsp. rice vinegar
- 20 oz. pineapple chunks in 100% juice drained (save the juice – see tip), or use 1 fresh pineapple, peeled, cored and diced
- 1 lb. boneless pork center cut loin or tenderloin cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch chunks
- 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if
- 2 tbsp. pure maple syrup or use honey
- 1 tsp. minced garlic (about 2 cloves)
- 1 tbsp. fresh ginger peeled and minced
- Carbohydrate 2.35915854339547 g
- Cholesterol 0 mg
- Fat 6.85396942745607 g
- Fiber 0.66932156628195 g
- Protein 0.365956117241234 g
- Saturated Fat 0.943735058087181 g
- Serving Size 1 1 Serving (160g)
- Sodium 2.01046053350644 mg
- Sugar 1.68983697711352 g
- Trans Fat 0.246922767091735 g
- Calories 73 calories
Step-by-step
- In a repeating pattern, thread pieces of pineapple, pork and bell pepper onto about 8 metal skewers.
- Lay the skewers in a large pan or dish with sides, just large enough to hold them in one layer.
- In a large measuring cup, combine the remaining ingredients, and pour it over the kabobs, turning them to coat.
- Marinate them, refrigerated, for at least 1 hour and up to 24 hours, turning occasionally.
- (Start the rice now, if you are serving it.)
- Preheat the grill to medium-high heat (about 400 degrees), and oil the grates.
- Remove the kabobs from the marinade, reserving the marinade, and grill them for about 5 minutes per side until the meat is browned and cooked through.
- Meanwhile, in a small saucepan, bring the reserved marinade to a boil and simmer it for 2 minutes.
- Transfer it to a small pitcher or bowl to serve with the kabobs and rice.
Grilled Pork and Pineapple Kabobs: A Family Favorite
As a busy mom, I'm always on the lookout for recipes that are both delicious and easy to make. These Grilled Pork and Pineapple Kabobs fit the bill perfectly! They're quick to assemble, require minimal cleanup, and the flavor combination is simply irresistible. My kids, who are notoriously picky eaters, absolutely devoured these kabobs, which is a huge win in my book. The sweetness of the pineapple perfectly complements the savory pork, and the bell peppers add a delightful crunch. It's a complete meal in itself, but I often serve it with a side of steamed rice for a heartier dish.
The best part about this recipe is its versatility. You can easily adjust the ingredients to suit your preferences. Feel free to experiment with different types of meat, or add other vegetables like onions or zucchini. I've even been known to throw in some cherry tomatoes for a pop of color and extra flavor. The marinade is key to the success of this dish. It's a simple mixture of olive oil, rice vinegar, soy sauce, maple syrup, garlic, and ginger. The combination of sweet, savory, and tangy flavors creates a truly unforgettable taste experience. I usually marinate the kabobs for at least an hour, but overnight marinating is even better – the longer the better!
Grilling these kabobs is a breeze. Simply thread the pineapple, pork, and bell peppers onto skewers, ensuring a visually appealing pattern. Once the grill is preheated, cook the kabobs for about 5 minutes per side, or until the pork is cooked through. I like to reserve the marinade and bring it to a simmer while the kabobs are grilling. This reduces it slightly, intensifying the flavors, and makes a delicious sauce to drizzle over the finished dish. The result is a juicy, flavorful kabob that's perfect for a weeknight dinner or a casual weekend gathering. Serve with steamed rice or a simple salad, and enjoy!
Tips and Variations:
- For extra flavor: Add a pinch of red pepper flakes to the marinade for a little kick.
- Make it a complete meal: Serve with a side of rice, couscous, or quinoa.
- Vegetarian option: Substitute the pork with halloumi cheese or firm tofu for a delicious vegetarian alternative.
- Prep ahead: Marinate the kabobs overnight for maximum flavor. This is particularly helpful on busy weeknights.
- Customize your veggies: Feel free to experiment with different vegetables, like onions, zucchini, or mushrooms.
This recipe has become a staple in our house, and I know it will quickly become a favorite in yours too. It’s the perfect balance of convenience, deliciousness, and kid-friendly appeal, making it a go-to meal for any occasion.
I encourage you to try it and let me know what you think! Share your photos and experiences on social media using #GrilledPorkPineappleKabobs. Happy grilling!
