Best 2 Grilled Pork And Pineapple Kabobs Recipes

Fire up the grill and get ready to tantalize your taste buds with a culinary journey that seamlessly blends the sweet and savory flavors of pork and pineapple. Our grilled pork and pineapple kabobs are not just any ordinary dish; they are an explosion of flavors and textures that will leave you craving for more. Succulent pork tenderloin is marinated in a delightful blend of spices, herbs, and tangy pineapple juice, infusing each bite with a burst of lip-smacking goodness. Juicy pineapple chunks, with their natural sweetness, add a refreshing contrast to the savory pork, creating a harmonious balance of flavors.

The kabobs are then expertly grilled to perfection, ensuring a tender and juicy interior with a slightly charred exterior that adds an irresistible smoky touch. But that's not all; this article also offers a tantalizing collection of additional kabob recipes that will cater to every palate. From the vibrant colors and bold flavors of grilled vegetable kabobs to the exotic twist of Thai chicken satay, each recipe promises a unique culinary adventure. Dive into the world of kabobs and let your taste buds embark on a journey of culinary exploration.

Here are our top 2 tried and tested recipes!

PINEAPPLE PORK KABOBS

Pineapple Pork Kabobs image

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.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts :

GRILLED PORK AND PINEAPPLE SKEWERS WITH ACHIOTE SAUCE

Grilled Pork and Pineapple Skewers with Achiote Sauce image

Provided by Ingrid Hoffmann

Categories main-dish

Time 5h26m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Wooden skewers
3 tablespoons vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 cup red wine vinegar
5 garlic cloves, coarsely chopped
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 pound pork loin, cut into 1-inch cubes
1 pineapple, peeled, cored, and cut into 1-inch cubes
1 large red onion, quartered, halved, and cut crosswise
1 head butter lettuce, such as Bibb or Boston
Lime wedges, for serving

Steps:

Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
Heat the oil in a small saucepan over medium-high heat. Add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve into a blender: discard the seeds. Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper. Cover the blender and puree until well combined.
Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or up to overnight.
Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
Remove the pork from the marinade; discard the marinade. Thread the pork onto the skewers alternating with the pineapple and red onions. Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time. Take care not to overcook or the pork will become tough and dry. Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges. Pull the pork off the skewers onto a lettuce leaf and eat like a taco. For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side.

Tips:

Choose ripe and juicy pineapples for the best flavor.
Use a variety of vegetables for a colorful and flavorful kabob, such as bell peppers, onions, and mushrooms.
Marinate the pork and pineapple in a flavorful marinade for at least 30 minutes, or up to overnight, to add extra flavor and tenderness.
Preheat your grill to medium-high heat before grilling the kabobs, and lightly oil the grates to prevent sticking.
Cook the kabobs for 8-10 minutes per side, or until the pork is cooked through and the pineapple is slightly caramelized.
Serve the kabobs hot off the grill with your favorite dipping sauce, such as teriyaki sauce, sweet and sour sauce, or a simple soy sauce and sesame oil mixture.

Conclusion:

Grilled pork and pineapple kabobs are a delicious and easy-to-make dish that is perfect for summer cookouts and parties. The sweet and savory flavors of the pork and pineapple complement each other perfectly, and the kabobs can be customized to your liking with a variety of vegetables and marinades. Whether you are a seasoned griller or a beginner, this recipe is sure to be a hit. So fire up your grill and enjoy the deliciousness of grilled pork and pineapple kabobs!