Baked Pineapple-Pork Kabobs Recipe

5 1 1
Baked Pineapple-Pork Kabobs Recipe
Baked Pineapple-Pork Kabobs Recipe photo by Taste of Home
Publisher Photo

Baked Pineapple-Pork Kabobs Recipe

Read Reviews
5 1 1
Publisher Photo
These tasty kabobs are baked instead of grilled, so you can enjoy them even when the weather doesn't cooperate.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 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

Directions

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. Brush half of the sauce over kabobs.
Bake at 375° for 15 minutes. Turn kabobs; brush with remaining sauce. Bake 10-15 minutes longer or until meat juices run clear. Serve with rice. Yield: 6 servings.
Originally published as Baked Pineapple-Pork Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p155

Nutritional Facts

1 each: 417 calories, 11g fat (5g saturated fat), 85mg cholesterol, 104mg sodium, 49g carbohydrate (44g sugars, 3g fiber), 32g protein.

  • 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
  1. 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.
  2. In a small bowl, combine the preserves, brown sugar, butter, pineapple juice and cloves. Brush half of the sauce over kabobs.
  3. Bake at 375° for 15 minutes. Turn kabobs; brush with remaining sauce. Bake 10-15 minutes longer or until meat juices run clear. Serve with rice. Yield: 6 servings.
Originally published as Baked Pineapple-Pork Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p155

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Michellefilliter User ID: 7098430 90927
Reviewed Jan. 30, 2013

"Delicious. Very tender cant wait to try it again."

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