Pork Kabobs with Pineapple
This recipe for pork kabobs with pineapple is tender chunks of marinated pork, skewered with pineapple and bell pepper and grilled to perfection.
Servings 8 servings
Calories 473kcal
Ingredients
For the kabobs:
- 2 pounds pork tenderloin cut into 1 inch pieces
- 1 1/2 cups pineapple chunks (roughly 1 inch pieces)
- 2 small or 1 large red bell pepper cored, seeded and cut into 1 inch squares
- 2 cups pineapple juice
- 1 tablespoon hot sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- kosher salt
For the pineapple cilantro rice:
- 2 cups rice
- 2 tablespoons butter
- 1 cup pineapple , finely diced
- 1/2 cup cilantro , finely diced
- the juice from 1 lime
- kosher salt
- 1 teaspoon hot sauce
Instructions
- For the kabobs:
- In a large bowl or resealable bag, mix together the pineapple juice, olive oil, hot sauce and honey until thoroughly combined. Set aside 2 tablespoons of the marinade.
- Place the pork cubes in the marinade - let the pork marinate for at least 30 minutes, up to 2 hours.
- Preheat the grill to medium-high.
- Remove the pork from the marinade. Thread the pork onto skewers alternating with the pineapple and red bell peppers. Season with salt to taste.
- Grill the kabobs for 3-4 minutes on each side, basting with reserved marinade, until lightly charred and pork is cooked through.
- For the pineapple cilantro rice:
- Cook the rice according to the package directions. When the rice is finished cooking, remove from heat and stir in butter and 1 teaspoon of salt.
- Stir in the pineapple, cilantro, lime juice and hot sauce. Taste and add more salt if needed. Serve with the pork kebabs.
Nutrition
Calories: 473kcal | Carbohydrates: 73g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 189mg | Potassium: 787mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1175IU | Vitamin C: 65.2mg | Calcium: 49mg | Iron: 2.1mg