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Pineapple Pork Kabobs

 Pineapple Pork Kabobs
Pork tenderloin is marinated and grilled to tender perfection in these eye-catching kabobs. Enjoy the skewers with strawberry gelatin and chocolate cupcakes for dessert...or round out dinner with canned peaches and vanilla ice cream.
2 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 tablespoons plus 1-1/2 teaspoons cider vinegar
  • 2 tablespoons brown sugar
  • Dash pepper
  • 1/2 pound pork tenderloin, cut into 1-inch pieces
  • 1/2 small sweet red pepper, cut into 1-inch chunks
  • 1/2 small green pepper, cut into 1-inch chunks
  • Hot cooked rice, optional


  • Drain pineapple, reserving juice; refrigerate the pineapple. In a
  • bowl, combine the pineapple juice, vinegar, brown sugar and pepper.
  • Pour half of the marinade into a large resealable plastic bag; add
  • the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and
  • refrigerate remaining marinade for basting.
  • Drain and discard marinade from pork. On metal or soaked wooden
  • skewers, alternately thread the pork, pineapple and pepper. Grill
  • kabobs, covered, over medium heat for 10-15 minutes or until
  • vegetables are tender and meat is no longer pink, turning and
  • basting occasionally with reserved marinade. Serve with rice if
  • desired. Yield: 2 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.