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Pineapple Ginger Pork Kabobs is a wonderful recipe for a grilled dinner! The sweetness of the pineapple pairs perfectly with juicy pork!
With the weather finally nice enough to be outside, at our house, it is time to fire up the grill! Besides the usual hamburgers, steaks, and hot dogs, kebabs are an affordable dinner option that works well with just about any kind of meat. Put any food on a stick and it will immediately be elevated to a higher plane of existence. (Well, maybe not quite that serious, but it will certainly be more appealing.) Food on a stick is the life-blood of any county fair food selection and one of my favorite ways to make dinner on the grill.
There are a couple things to keep in mind when making kebabs; the size of your ingredients and your skewers. Cutting the ingredients to all the same size is crucial to even cooking. If you have some large and some small pieces you are going to end up with a lot of burnt or under-done meat and veggies. Choosing a stick on which to skewer your meal is also critical. I recommend flat, metal skewers if you can find them. Metal because you never have to throw them away and flat so your food won’t spin around every time you try to flip your kebab. Nothing is more frustrating than the zucchini that just won’t flip over. Bamboo skewers work well, too. Just remember to soak them before cooking so that they won’t burn.
- 1 cup crushed pineapple
- 1/3 cup honey
- ½ cup soy sauce
- ¼ cup rice vinegar or cider vinegar
- 3 T orange juice
- 2 cloves garlic minced
- 1 inch of fresh ginger grated
- 1 t . sesame oil
- 1 t . chili paste optional
- 2 pounds pork loin cut in 1-inch pieces
- 2 inch bell peppers cut into 1- pieces
- 1 inch large red onion cut into 1- pieces
- 2 inch zucchini cut into ½ rounds
- 8 oz . button mushrooms
- Mix marinade ingredients together in a large bowl. Set aside ½ cup of marinade and refrigerate. Add in pork loin to the remaining marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for 6 hours or up to overnight.
- Preheat your grill and prepare for indirect cooking. Meanwhile, soak bamboo skewers in water for at least 30 minutes. Thread the meat and vegetables onto each skewer.
- Grill the kebabs over the coals, moving away from the coals if they begin to burn. Turn occasionally. Cook for 10-15 minutes, glazing with the reserved marinade at the end of cooking. Cook until the internal temperature of the pork reaches 145 degrees.
- Let rest for 5 minutes. Serve over a bed of rice.
- Tip: This marinade is great with chicken too!