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Pork and Apple Skewers

 Pork and Apple Skewers
Meet the Cook: Necessity was the "mother" of this recipe! I'd already marinated the pork before realizing we were short on kabob vegetables. In place of them, I used apples I had on hand. This has since become one of my most requested dishes. I have prepared these tangy skewers for just the two of us - my husband and I, married only last July, are both in the military - and for friends. -Che
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 3/4 cup barbecue sauce
  • 1/2 cup pineapple juice
  • 1/4 cup honey mustard
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
  • 5 medium unpeeled tart apples


  • In a large resealable plastic bag or shallow glass container, combine
  • the first six ingredients; mix well. Reserve 1/2 cup for basting and
  • refrigerate. Add pork to remaining marinade and turn to coat. Seal
  • bag or cover container; refrigerate for at least 1 hour.
  • Drain and discard marinade. Cut the apples into 1-1/2-in. cubes.
  • Alternate pork and apples on metal or soaked wooden skewers.
  • Grill, uncovered, over medium heat, for 3 minutes on each side. Baste
  • with the reserved marinade. Continue turning and basting for 8-10
  • minutes or until meat juices run clear and apples are tender. Yield:
  • 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.