Pineapple Pork Kebabs
Big Poppa’s Pineapple Pork Kebabs are a sweet and savory delight that’s perfect for BBQs, family dinners, or any time you’re craving bold flavors. Tender, marinated pork is skewered alongside juicy pineapple chunks and grilled to perfection, creating a caramelized glaze that’s bursting with flavor. This easy-to-make recipe combines the smoky char of the grill with the natural sweetness of pineapple for a dish that’s sure to impress. Serve these kebabs with rice, a fresh salad, or grilled vegetables for a complete and delicious meal. Perfect for summer cookouts or year-round grilling, these Pineapple Pork Kebabs are a must-try!
Pineapple Pork Kebabs
Big Poppa
2-4
1 hours
20-30 minutes
American
Appetizer, Side
The pineapple pork kebab recipe you need at your summer BBQ
Pineapple and pork were meant to be. Don’t agree? You will after trying Big Poppa’s Pineapple Pork Kebabs recipe. The sweet flavors of the pineapple paired with a coat of Big Poppa’s Sweet Money Championship Rub infuse the pork with irresistible flavor. Throw some onions in alongside with red bell pepper and marinate with Teriyaki sauce and you’ve got yourself a flavor party.
Try making Big poppa’s Pineapple Pork Kebabs at your next cookout, but make sure to make extra, these kebabs will be gone before you have a chance to sit down and eat.
Ingredients
- 1/2 Smithfield Prime Boneless Pork Loin
- 1 whole sweet onion
- 1 whole red bell pepper
- 2 cup fresh pineapple chunks
3-4 tablespoons Big Poppa Smokers Sweet Money Championship Rub
- 1-2 flexible kebab skewers
- 20 oz Island Teriyaki Marinade
Directions
- Preheat grill/cooker to 250F
- Trim and cut the boneless loin into cubes, around 2″ per cube
- Cut onion into 1-1.5″ squares, to be used as spacers
- Cut red bell pepper into 1-1.5″ squares, to be used as spacers
- Season pork, onion, bell pepper, and pineapple with Big Poppa Smokers Sweet Money Championship Rub
- Take flexible kebab skewer and thread on bell pepper, onion, pork, and pineapple – repeat until the length of the skewer is almost full, but make sure to leave some room so you can handle the skewer later
- Put assembled kebab into a large ziplock bag and add the bottle of Teriyaki Marinade
- Carefully remove air from marinade bag, and put in fridge for 20 minutes
- Remove the kebab from the bag, place on grill/in cooker over indirect heat, cook for 12-14 minutes, pull and set aside
- Increase cooker temperature to 400F for searing
- Sear kebabs at high heat, looking for caramelization
- Check internal temp of pork, pull from the cooker at 145F (so pork is still pink and tender)
- Remove from skewer, plate over a bed of rice or side of your choice
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