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Baked Pineapple-Pork Kabobs

 Baked Pineapple-Pork Kabobs
These tasty kabobs are baked instead of grilled, so you can enjoy them even when the weather doesn't cooperate.
6 ServingsPrep: 30 min. Bake: 25 min.


  • 2 pounds boneless pork loin roast, cubed
  • 1 large green pepper, cut into 1-inch pieces
  • 1 sweet onion, cut into 1-inch pieces
  • 18 medium fresh mushrooms
  • 18 fresh sweet cherries, pitted
  • 18 pineapple chunks
  • 1/2 cup apricot preserves
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon unsweetened pineapple juice
  • 1/4 to 1/2 teaspoon ground cloves
  • Hot cooked rice


  • Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the
  • foil. On six metal or soaked wooden skewers, alternately thread the
  • pork, green pepper, onion, mushrooms, cherries and pineapple. Place
  • in prepared pan.
  • In a small bowl, combine the preserves, brown sugar, butter,
  • pineapple juice and cloves. Spoon half of the sauce over kabobs.
  • Bake at 375° for 20-30 minutes or until meat is tender, turning
  • halfway. Baste occasionally with remaining sauce during the last 10
  • minutes of baking. Let stand 5 minutes before serving; serve with
  • rice. Yield: 6 servings.

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Baked Pineapple-Pork Kabobs (continued)

Nutritional Facts: 1 serving (1 each) equals 417 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 104 mg sodium, 49 g carbohydrate, 3 g fiber, 32 g protein.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now