Pineapple Pork Kebabs - Carolina Country

Pineapple Pork Kebabs

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Pineapple Pork Kebabs

There is something about being outdoors and the delicious aroma of grilling that makes you want to gather with family and friends. For a change from your standard grilling fare, try these kabobs on your gas grill or smoker. Find more summer grilling recipes at or try a dish from our list of 9 favorite grilling recipes.


  • 1/2 boneless pork loin
  • 1 sweet onion, cut into 1 to 
1 1/2-inch square pieces
  • 1 red bell pepper, cut into 
1 to 1 1/2-inch square pieces
  • 2 cups pineapple chunks
  • 3–4 tablespoons barbecue rub
  • 2 1/2 cups teriyaki marinade
  • 3–4 flexible skewers


  1. Heat grill or smoker to 250 degrees. Cut pork loin into 2-inch cubes.

  2. Season pork loin, sweet onion, red bell pepper and pineapple chunks with barbecue rub.

  3. Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.

  4. Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.

  5. Remove kebabs from marinade bag and place on grill over indirect heat; cook 12 to 14 minutes, remove and set aside.

  6. Increase grill temperature to 400 F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145 degrees.

Recipe courtesy of


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