Best 10 Pineapple Kebabs Recipes

SPICY PINEAPPLE-GLAZED SHRIMP KEBABS

Steps:

• Heat a cast-iron grill pan or outdoor grill over medium-high heat.
• Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
• Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
• Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.

PORK AND PINEAPPLE KEBABS WITH SWEET-AND-SOUR SAUCE

Steps:

• In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified. Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
• In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
• Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer. Brush the kebabs with some of the reserved marinade and grill them on a rack set 5 to 6 inches over glowing coals, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy. Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more. (Discard any remaining marinade; do not serve it as an accompaniment.)

PORK KEBABS WITH PINEAPPLE

Steps:

• Combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl.
• Add pork, tossing to coat.
• Marinade for 30 minutes or up to 4 hours.
• Toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper.
• Thread red pepper, then onion, then pineapple, then pork onto 8 skewers. Repeat until all pieces are used up.
• Brush with remaining marinade.
• Grill kebabs over high heat, turning until pork is well browned and cooked through, about 10 minutes.

SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
• After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
• Heat a grill or grill pan to medium-high heat.
• Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
• Preheat the oven to 350 degrees F.
• Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
• Add the almonds and scallions, fluff with a fork and serve warm.

PACIFIC PORK KEBABS WITH PINEAPPLE RICE

Steps:

• Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
• In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
• Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
• To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

ANGUILLA BEEF AND PINEAPPLE KEBABS FROM LONGMEADOW FARM

Steps:

• Make the marinade; put the molasses, pineapple juice, vinegar, and oil in a bowl and mix well.
• Add garlic, salt, and pepper.
• Cut steak into 1 inch cubes and add the marinade. Cover and leave in a cool places for at least one hour.
• Remove the steak and reserve the marinade for basting the kebabs.
• Cut the tomatoes into quarters,
• Peel the onions and cut them into small chunks.
• Remove the ribs and seed from the green pepper and cut into squares.
• Thread steak, tomatoes, onions, bell peppers, and pineapple chunks alternately on to a 4 long or 8 short skewers.
• Brush skewers with marinade.
• Cook under a hot broiler, or grill outside for approximately 10 minutes, turning frequently and basting often.
• Serve with plain rice, or coconut rice.

BEEF AND PINEAPPLE KEBABS (ANGUILLA)

Steps:

• Cube the beef into 1-inch chunks.
• Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour.
• Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.
• Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.

SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE

Steps:

• Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
• Place spices, brown sugar, and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
• Prepare grill.
• Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

POLYNESIAN TOFU SKEWERS WITH PINEAPPLE (VEG*N KEBABS)

Steps:

• Gently press out as much water from your tofu as possible. I do this by placing the block of tofu in a towel and leaving a weight on top to press down on it for about 10 minutes (can of beans on a plate works well). Pat dry.
• Mix the marinade ingredients together in a medium saucepan. Bring to a gentle boil and stir well - the sugar should be dissolved. Simmer for about 10 minutes, you want the sauce to be quite thick, but if it's too thick you can add a bit of water. Set aside to cool.
• Assemble the kebabs, alternating pieces of seitan, pineapple, and bell pepper on the skewers, leaving space at the base for holding the skewer. You should be able to fill 6 skewers.
• Pour the cooled marinade over the skewers, rolling around or using a brush to coat every piece. Leave to marinade for about an hour, or better even longer if you have the time. Great if you can do this prep the day before.
• Grilling - remove the skewers from the marinade and place them a preheated barbecue grill. Leave about 3 minutes per side so you get nice grill marks and the veg are nicely browned. Baste as you go with some of the leftover sauce. You could also prepare under the broiler.
• Heat up any remaining sauce and serve alongside the skewers.

PINEAPPLE KEBABS

Steps:

• If using wooden kebab skewers, soak in water to prevent burning while grilling.
• Cube chicken.
• Mix all Marinade ingredients.
• Add chicken to marinade. Refridgerate for at least 2 hours, but the longer the better.
• Skewer the meat. If using veggies as well, skewer a mix of veggies and meat on each skewer.
• Grill 10-15 minutes while basting kebabs with remaining marinade.