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Stacked with layers of juicy seared pork, grilled onions, and bell peppers, these pork kabobs are packed with Caribbean flavor. The tangy homemade barbecue sauce and tender pineapple have the perfect balance of savory and sweet!
If you’d like another easy grilled kebab recipe, you should definitely try this one for juicy and flavorful Macedonian kebapi on the grill or my salmon kabobs, too!
Why You’ll Love These Pork Kabobs
- Big flavor, minimal effort. A quick marinade, a few skewers to put together, but the grill does the rest. The result is juicy, smoky pork with bold, sweet-and-savory flavor.
- Perfect for feeding a crowd. Whether it’s BBQs, potlucks, or weeknight dinners, these pork skewers, or kabobs, are a go-to in my summer rotation. They’ve been tested (and devoured) at so many cookouts, and they always get rave reviews. They’re also super easy to prep ahead and grill in batches.
- That sweet-and-spicy balance. Between the tangy BBQ sauce, juicy pineapple, and zesty adobo seasoning, every bite hits all the right notes.
- Picky eaters love ’em! With smoky grilled pork, caramelized pineapple, and just the right amount of sauce, there’s something in every bite to love. I’ve served these kabobs to kids, skeptics, and veggie snubbers, and they always disappear.
Ingredients You’ll Need For This Pork Kabobs Recipe
For the Barbecue Sauce
- Barbecue Sauce: Use your favorite variety, store-bought or homemade. I usually use my honey barbecue sauce or a low-sugar BBQ sauce to keep things a little lighter.
- Pineapple Juice: Adds natural sweetness and a touch of acidity that helps tenderize the pork. You can also use orange juice or apple juice if pineapple juice isn’t on hand.
- Garlic Paste: A quick and easy way to get bold garlic flavor. You can also use freshly minced garlic.
For the Kebabs
- Pork Chops: I use boneless pork chops and cut them into 1.5-inch pieces.
- Pineapple Chunks: Fresh pineapple gives these pork kabobs a sweet, caramelized bite, but you can also try mango, firm peaches, or even apples as a tasty swap.
- Green Bell Pepper: Slice the pepper into 1-inch square-shaped pieces.
- Orange Bell Pepper: Chop it into 1-inch x 1-inch pieces.
- Red Onion: Slice into 1-inch square-ish pieces. Red onions mellow and caramelize beautifully on the grill.
- Adobo Seasoning Blend: A savory, smoky spice mix that adds tons of flavor to the pork. I use Goya, but any brand works.
- Salt and Black Pepper: To enhance all the other flavors.
What Cut of Pork Should I Use?
I have used pork chops and pork loin for this shish kabobs recipe since they’re super juicy and hold up really well on the grill. You can also use pork tenderloin, but be aware that it will cook more quickly. Pork shoulder can be used for kebabs, but it’s slower to cook, so you’ll want to cook it for a while first, then add it to the skewers along with the pineapple and veggies.
How to Grill Pork Kabobs
These are so easy to put together, and fun, too! Is there any more satisfying yet harmless way to relieve stress than stabbing a few food items onto a skewer?
- Prepare the grill: Preheat the grill to medium-high so it will be ready when you’ve finished assembling the kebabs.
- Make the sauce: In a bowl, combine your preferred brand of barbecue sauce, pineapple juice, minced garlic, salt, and ground black pepper. Whisk all the ingredients together until well-incorporated.
- Season the kabobs: Combine the pork pieces with the sliced pineapples, peppers, and onions in a mixing bowl. Season these ingredients with the adobo spice blend and add salt and pepper to taste, then toss to combine them all.
- Assemble the pork kabobs: Thread the pork onto skewers, alternating with the onions, pineapples, and peppers. You’ll want to pack them together pretty tightly.
- Brush on the bbq sauce: Reserve 1/2 cup of the barbecue sauce you’ve prepared so that it can be put out for people to use as desired when the kebabs are ready to serve. Brush the assembled skewers with the remaining barbecue sauce.
- Cook the kebabs: Line the pork skewers up on the preheated grill. Cook them for 8 to 10 minutes, turning occasionally, or until the pork is cooked all the way through and the vegetables are tender and charred.
- Add extra sauce: Transfer the pork skewers onto a platter and brush them lightly with the barbecue sauce you prepared.
- Serve: Serve the pork skewers with the remaining barbecue sauce on the side for dipping.
Katerina’s Recipe Tips
- Even pieces: Make sure you cut all of your pork cubes and veggies even in size so that they all cook through properly. I’ve found that 1.5 inch pieces of pork will cook in about the same time as 1-inch square pieces of onion and pepper. However, if you like your veggies a little crunchier, you can try cutting them a little larger. Smaller pieces of pineapple will caramelize more quickly, while larger ones will stay juicier.
- Pack the ingredients together: Don’t be afraid to let the pineapples, veggies, and meat get up close and personal in your kebabs. This will help the flavors to blend, keep the ingredients from sliding around or falling off, and allow everything to cook properly.
- Soak the skewers: If you’re using wooden skewers, you should probably soak them in plain water for about 20 minutes before using them. This will prevent them from burning on the grill if the flames get a little too high. Metal skewers are a great reusable option that can save you a little time.
Variation Ideas
- Switch up the meat: If you’re not feeling the pork, you can try chicken skewers, beef to make steak kabobs, or even thick slices of sausage. Just make sure you take into account the differences in cook time so that everything cooks through. It’s also possible to go vegetarian by eliminating the meat entirely or substituting it for tofu.
- Choose a different fruit: Other options for fruits that pair well with pork are peaches, apricots, apples, or mangoes. Make sure to use firm, fresh peaches, though, since canned or overripe ones won’t hold up so well on the skewers.
- Adjust the veggies: You can exchange the peppers for other vegetables, or leave them on there and just add more variety! Mushrooms and unpeeled zucchini or yellow squash slices hold up really well in a kebab. Whole or halved cherry and grape tomatoes are also a good option. And if you’re looking to crank up the heat, try replacing the orange peppers with habaneros or the green ones with jalapeños.
- Add potatoes: You’ll have to cook them first, but cubed potatoes or sweet potatoes make a nice addition to these kebabs. You want to cook them until they’re just barely tender so they hold up on the skewer. You can do this by popping them in the microwave for 4-5 minutes before dicing them up and adding them to your kebabs.
Serving Suggestions
These pork kabobs are hearty enough to be the main event, not just an appetizer. I love serving them with a simple grain like my lemon rice or quinoa to soak up all that saucy goodness. My garlic butter cauliflower rice is another favorite and it pairs perfectly with the garlicky BBQ glaze. Add a fresh green bean salad or keep the grill going and whip up a quick grilled zucchini salad. You could also throw some corn on the cob or garlic parmesan roasted potatoes into the mix and call it a full summer feast.
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Pork Skewers
Stacked with juicy pork, grilled onions, and peppers, these pork kabobs are packed with bold, sweet, yet savory flavor. The homemade BBQ sauce and pineapple tie it all together.
Ingredients
FOR THE BARBECUE SAUCE
- 1 cup barbecue sauce (use your favorite)
- ½ cup pineapple juice
- 1 tablespoon garlic paste, or minced garlic
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
FOR THE SKEWERS
- 2 pounds boneless pork chops, cut into 1½-inch pieces
- 1 cup pineapple chunks
- 1 small green bell pepper, cut into 1-inch pieces
- 1 small orange bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- ½ tablespoon adobo seasoning blend, or to taste
- salt and freshly ground black pepper, to taste
Instructions
- Prep the grill. Preheat the grill to medium-high.
- Make the BBQ sauce. Combine the barbecue sauce, pineapple juice, garlic, salt, and black pepper in a bowl and whisk until thoroughly incorporated.
- Season the pork, fruit, and veggies. Combine the cut up pork, pineapples, peppers, and onions in a mixing bowl; season with adobo seasoning, salt, and pepper, and toss to combine.
- Prepare the pork kabobs. Thread the pork onto skewers, alternating with onions, pineapples, and peppers. Reserve 1/2 cup of the prepared barbecue sauce for serving; brush the skewers with the remaining barbecue sauce.
- Cook. Grill the pork skewers for 8 to 10 minutes, turning occasionally, or until the pork is thoroughly cooked and the vegetables are tender and charred. Por is done when its internal temperature registers at 145˚F.
- Finish and serve. Transfer the pork kabobs to a platter and brush them lightly with some of the reserved barbecue sauce. Serve them with the remaining barbecue sauce on the side.
Equipment
Notes
- To Store: Cover tightly with plastic or place in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.
- To Reheat: Wrap in foil and warm them in the oven at 300°F for 15-20 minutes, or until warmed through.
Nutrition
Serving: 1Skewer | Calories: 298kcal | Carbohydrates: 29g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 496mg | Potassium: 669mg | Fiber: 1g | Sugar: 24g | Vitamin A: 440IU | Vitamin C: 28.7mg | Calcium: 36mg | Iron: 1.1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Store and Reheat Extras
- Refrigerate: Do not leave these kebabs out for more than 1-2 hours before putting them in the fridge. Cover them tightly or store them in an airtight container. They’ll last 2-3 days in the fridge.
- Reheat: When you’re ready to heat them up again, wrap them up in foil and pop them in the oven at 300°F for 15-20 minutes, or until they’ve warmed all the way through.
- Freeze: Wrap them tightly in plastic and foil or seal them in a freezer-safe container and put them in the freezer for up to 2 months. Thaw them completely in the fridge before reheating them.
Awesome recipe, thanks! I didn’t have pineapple juice but I did have a fresh pineapple, so I subbed my homebrewed kombucha for the juice. Of course, I did not follow your instructions, it is a failing I have–I don’t read recipes thoroughly. BUT, no matter, it was great…and I will try reserving the marinade for the veggies next time too! I made and reviewed it on my YouTube channel. Two thumbs up from this house
Thank you so much! I love your creative twist with the kombucha and fresh pineapple. Itโs great to hear it turned out well, even with your recipe-reading style! Iโll have to check out your YouTube review. Two thumbs up from me too! ๐
What I’d do with these spices? Create a flavor explosion in my guest’s mouths! Pork, beef, and chicken kabobs? Grilled steak? Pork chops? Grilled Salmon? Grilled veggies? So many choices
WOW! I’ve never seen those in my Kroger! I hope I win them so I can let my cooking imagination fly!! I love using spices to create new flavors in my food. I will have to look for the Caribbean blend (unless you pick me) so I can try it on my next Kabob meal!!!