Pork Pineapple Kabobs
Green Peppers for Kabobs
Enjoy a taste of the tropics with Pork Pineapple Kabobs. Tender pork loin and fresh pineapple soaked in a sweet and sour marinade give these tasty kabobs that extra kick. Skewered pork and pineapple are perfect for a luau inspired gathering or for a family barbecue with a special twist.
Pork Pineapple Kabob Recipe
- 2 to 2 1/2 lbs boneless pork loin
- 2 large sweet bell peppers (contrasting colors are nice)
- fresh pineapple chunks (about half a fresh pineapple or 16 oz. can)
- 1/2 cup pineapple juice (or juice drained from canned pineapple chunks)
- 1 cup orange juice)
- 1/4 cup white vinegar
- 2 TBS brown sugar (light preferred)
- 2 tsp ketchup
- 1/2 tsp garlic powder (garlic salt is fine)
- 2 tsp cornstarch
If you’re using wooden skewers, be sure to soak them in water. Otherwise, they can scorch or catch on fire.
Trim the pork loin of any fat or sinew and cube. Cubes can vary some in size, but aim for about 1 inch chunks.
Cut the top out of the peppers and remove seeds. Cut into pieces – again about 1 inch.
If using fresh pineapple, cut and cube the pineapple. If using canned pineapple, drain and save the juice.
Thread the pork, peppers and pineapple. You should have 6 to 8 grill kabobs depending on how big the kabobs are and how tight you pack them. Don’t push the items too close together, or it’s harder to cook everything evenly. You can easily to more kabobs by increasing the amounts a bit, but you’ll probably end up having to cook in shifts. Kabobs take up quite a bit of grill space.
For the marinade, mix together the pineapple and orange juices. Add vinegar, brown sugar, ketchup and garlic.
Pour half the marinade over the kabobs. Cover and refrigerate the kabobs in a long baking dish covered with a lid or plastic wrap. You’ll want to let the kabobs soak for 2 to 3 hours or more. Try to remember to turn them a few times.
The other half of the marinade is used to make a slathering sauce. Place this marinade in a small pan. In a small bowl or cup, take about 1 TBS of the marinade and mix with the cornstarch. Mix that well and put back in the pan with the marinade. This acts as the thickener.
Heat the sauce until it comes to a boil and thickens. This doesn’t take very long. Stir or it can stick.
Put the sauce in a small bowl and cover. Chill. The sauce can be made at the same time as the kabobs and refrigerated while the kabobs are marinating.
Place the kabobs on the grill over medium heat. It’s a good idea to spray the grates with some Pam or the new Weber grill spray to prevent sticking.
Grill for around 15 minutes. Turn a few times. It’s a lot easier to turn kabobs with a kabob basket, but you can use a spatula.
When the kabobs are done to the desired doneness, serve them with the dipping sauce.