Looking for a new healthy and easy recipe? These Pineapple Pork Kabobs are super easy to assemble and loaded with flavor. Perfect for summer nights spent grilling out or anytime of the year in the oven, this kabob recipe is sweet and savory thanks to citrusy pineapple, onions, and tangy peppers.
If your family is like ours, we are always on the lookout for new and tasty dinner ideas. A couple weeks ago we made some grilled chicken kabobs and they were delicious. I wanted to try some more kabobs but wanted something different. These Pineapple Pork Kabobs are loaded with citrus flavors, fruit, veggies, and protein for an all in one meal that is sure to please! These kabobs come together with a quick and simple marinade and then are placed on skewers for a hands-on dinner. These make great leftovers too for packing up in the lunchbox throughout the week.
Key Ingredients for these Pineapple Pork Kabobs
Did you know that cooking with pineapple not only adds flavor, but also so many health benefits! Our family absolutely loves pineapple to snack on, in baked goods, in stir fry, or even in our fun mocktail. Pineapples are loaded with Vitamin C, can help with healthy digestion, and are even great for your mental health, too. This recipe only calls for one cup of pineapple so save the rest for other delicious recipes!
How to store fresh pineapple
Since we only use a cup of pineapple, you will need to store the rest of the prepared pineapple in the refrigerator up to a few days. If you bought the pineapple and are waiting to use it, you are safe to leave the whole pineapple out at room temperature for a couple days. Want the whole pineapple to last longer? Then throw it into the refrigerator for up to 5 days. See our whole page on pineapple here!
How to make these Pineapple Pork Kabobs
First start by making this quick and simple marinade. Mix the olive oil, rosemary and garlic in small mixing bowl. Then divide the mixture in half.
Thread the pork pieces, pineapple chunks, onions and peppers onto the skewers. Brush the kabobs with half of marinade and let stand for about 5 minutes.
If cooking in the oven:
Next place the skewers under preheated broiler 5 inches from heat; broil 10-15 minutes, or until meat is firm and lightly browned. Meanwhile, heat remaining marinade in large skillet over medium-high heat; add broccoli and tomatoes, and cook 5 minutes, or until broccoli is bright green and tender. Remove from heat and add cheese.
If cooking the skewers on the grill:
Follow all of the same steps and grill the skewers on each side until the pork reaches an internal temperature of at least 145 degrees. Then serve with the broccoli/tomato mixture.
Make sure to PIN IT!
Pineapple Pork Kabobs
- 1/2 cup olive oil
- 2 tablespoons fresh rosemary minced
- 4 cloves garlic minced
- 1 pound pork tenderloin cut 1-inch chunks
- 1 cup 1-inch pineapple chunks
- 1 sweet onion cut 1-inch chunks
- 1 bell pepper cut 1-inch chunks
- 4 10-inch skewers, soaked
- 2 cups broccoli florets
- 1 cup cherry tomatoes halved
- 1/4 cup shredded Parmesan cheese
- Mix olive oil, rosemary and garlic in small mixing bowl. Divide in half.
- Thread pork, pineapple, onions and peppers onto skewers. Brush with half of marinade and let stand 5 minutes.
- Place skewers under preheated broiler 5 inches from heat; broil 10-15 minutes, or until meat is firm and lightly browned.
- Meanwhile, heat remaining marinade in large skillet over medium-high heat; add broccoli and tomatoes, and cook 5 minutes, or until broccoli is bright green and tender.
- Remove from heat and add cheese.