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Pineapple BBQ Pork Kebabs

Stacked with layers of juicy seared pork, grilled onions and bell peppers, these Pineapple BBQ Pork Kebabs are packed with Caribbean flavor. The tangy homemade barbecue sauce and tender pineapple have the perfect balance of savory and sweet!

Looking for another easy grilled kebab recipe? Try this one for juicy and flavorful Macedonian Kebapi On The Grill.

The Best BBQ Pork Recipe

If you’re looking for an easy grilled pork recipe to bring to your next summer BBQ, your search is over friends! These pork kebabs are a mouth-watering combination of savory and smoky. Tangy homemade barbecue sauce and a sprinkle of zesty adobo seasoning pack a flavorful punch, while chunks of grilled pineapple and bell peppers add a sweet finish. Even picky eaters devour these kebabs!

What You’ll Need

First, we’ll go through the ingredients you’ll need for the barbecue sauce, then move on to what you’ll need to thread on the skewers to make the kebabs. Scroll down to find the exact amounts in the recipe card.

For the Barbecue Sauce

  • Barbecue Sauce: I like to use a low-sugar variety to make them a little healthier, but you can pick your favorite.
  • Pineapple Juice
  • Garlic Paste: Or use minced garlic.
  • Salt and Pepper

For the Kebabs

  • Pork Chops: Cut these into 1 and 1/2-inch pieces.
  • Pineapple Chunks: Fresh pineapple tastes amazing in these kebabs, but canned will do in a pinch.
  • Green Bell Pepper: Slice this into 1-inch square-shaped pieces.
  • Orange Bell Pepper: Chop it into 1-inch x 1-inch pieces.
  • Red Onion: Cut this into square-shaped pieces around 1 inch wide.
  • Adobo Seasoning Blend
  • Salt and Pepper

What Cut of Pork Should I Use?

I use pork loin for this recipe, since it’s super juicy and holds 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 Make Grilled Pineapple BBQ Pork Kebabs

These kebabs 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?

  • Start With the Sauce: Combine your preferred brand of barbecue sauce, some pineapple juice, minced garlic, salt, and fresh ground pepper in a bowl. Whisk all the ingredients together until everything’s incorporated.
  • Season the Kebab Ingredients: Combine the pork you’ve cut up 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 it all.
  • Prepare the Grill: Preheat the grill to medium-high so it will be ready when you’ve finished assembling the kebabs.
  • Assemble the Kebabs: Thread the pork onto skewers, alternating with the onions, pineapples, and peppers. You’ll want to pack them together pretty tightly.
  • Brush On the 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 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 kebabs 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.

Tips for Success

These kebabs are so easy to put together. Keep these things in mind as you make them so they come out just as juicy and flavorful every time.

  • Make Even Pieces: Make sure you make all of your pork cubes and veggies even in size so that they all cook through properly. I’ve found that 1 and 1/2 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 with each other 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 Your Skewers: If you’re using wooden skewers, you probably want to 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

These kebabs really bring the flavor as is, but there are always things you can do to put your own spin on them. Check out these options if you want to shake things up.

  • Switch Up the Meat: If you’re not feeling the pork, or can’t eat it because of dietary restrictions, there are plenty of other options! You can try chicken or beef, or even go with 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 taking off the meat entirely or switching it out for tofu.
  • Choose a Different Fruit: No Pineapple? No Problem! Maybe you can’t eat it, don’t like it, or just want to try something new. 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

While these are technically appetizers, they’re so hearty and nutrient-rich that I often serve them as a main course and pair them with a few sides. They go great with a grain like rice or quinoa. You can also try this Garlic Butter Cauliflower Rice with Spinach, which goes well with the garlic in the barbecue sauce. Green salad is also an option. Or, since you’ve already fired up the grill, this Grilled Zucchini Salad with Corn and Tomatoes will be quick and convenient.

How to Store and Reheat Extras

Try not to leave these kebabs out for more than an hour or so before moving them into the fridge. Before you stick them in the fridge, make sure you cover them tightly with plastic or move them into an airtight container. They’ll last in the fridge for up to 3 days. 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.

Can I Freeze These?

These kebabs can absolutely be frozen! Just wrap them tightly in plastic and foil, or seal them in a freezer-safe container, and stick them in the freezer for up to 2 months. Make sure you thaw them completely in the fridge before heating them up the same way you would out of the fridge.

Pineapple BBQ Pork Kebabs stacked on a plate next to a small bowl of extra homemade barbecue sauce.

Pineapple BBQ Pork Kebabs

Katerina | Diethood
Stacked with layers of juicy seared pork, grilled onions and bell peppers, these Pineapple BBQ Pork Kebabs are packed with sweet and savory Caribbean flavor. The wonderful blend of spices from the homemade barbecue sauce and the fruity flavor of the pineapple bring everything into perfect balance.
4.88 from 25 votes
Servings : 8
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 cup barbecue sauce (use your favorite)
  • 1/2 cup pineapple juice
  • 1 tablespoon garlic paste or minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 pounds boneless pork chops cut into 1-1/2 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
  • 1/2 tablespoon adobo seasoning blend or to taste
  • salt and fresh ground pepper to taste


  • Combine barbecue sauce, pineapple juice, garlic, salt, and fresh ground pepper in a bowl; whisk until thoroughly incorporated.
  • Combine cut up pork, pineapples, peppers, and onions in a mixing bowl; season with adobo seasoning, salt, and pepper, and toss to combine.
  • Preheat grill to medium-high.
  • Thread pork onto skewers, alternating with onions, pineapples, and peppers.
  • Reserve 1/2 cup prepared barbecue sauce for serving; brush skewers with remaining barbecue sauce.
  • Grill skewers for 8 to 10 minutes, turning occasionally, or until pork is thoroughly cooked and vegetables are tender and charred.
  • Transfer to a platter and brush lightly with barbecue sauce.
  • Serve with remaining barbecue sauce on the side.



  • To Store: Cover tightly with plastic or place in an airtight container in the fridge for up to 3 days.
  • To Freeze: Wrap tightly in plastic and foil, or seal in a freezer-safe container, and keep in the freezer for up to 2 months. Thaw completely in the fridge before reheating.
  • To Reheat: Wrap in foil and cook in the oven at 300°F for 15-20 minutes, or until warmed through. 


Serving: 1 Skewer | Calories: 298 kcal | Carbohydrates: 29 g | Protein: 25 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 75 mg | Sodium: 496 mg | Potassium: 669 mg | Fiber: 1 g | Sugar: 24 g | Vitamin A: 440 IU | Vitamin C: 28.7 mg | Calcium: 36 mg | Iron: 1.1 mg | Net Carbs: 28 g

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.

Course: Appetizer
Cuisine: Caribbean
Keyword: bbq pork, grilled pork chops, pork loin
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73 comments on “Pineapple BBQ Pork Kebabs”

  1. 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

  2. Avatar photo

    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!!!

  3. For my wife and myself I make a mango chutney to go along with the skewers . For a side we have a tomato chickpea salad with a home made vinaigrette consisting of olive oil, sherry vinegar, minced shallot, salt and freshly ground pepper. One of my favorite summer dishes to have. I would love to have a set of your spices to go along with all the great recipes I make for my family.

  4. Avatar photo
    Judy E DUNCAN

    I would love a set of your seasoning blends I love to make chicken and potatoes and Caribbean pork skewers, I love to cook and try new recipes

  5. I would use them on some grilled fish and chicken, and those lovely kabobs. I would use the berbere, which i have used only a little before, in some lentil and vegetable stew, and some cabbage and carrot saute, maybe with green beans.

  6. Avatar photo
    Inci @ Bella's Apron

    I’ve tried a lot of private selection blends but never the carribean one. this looks great and worth a try thanks for sharing

  7. You know this spice blend is all ready to go, making something that can really hit the table with, my guest will want to know what is in this dish?

  8. Avatar photo
    Ashley Mains

    OOOO This looks amazing! I would use my grill and make cabobs, pork, steak everyhting! haha

  9. I really need to spice up mt seafood. My family is getting tired of the usual shrimp and salmon that I have been making.
    So I would try them for making shrimp tacos and some broiled salmon…thanks!

  10. Avatar photo
    Anna Marie Niemczyk

    Some unusual spices. I think I would like to try the garlic and chili on some ribs. I need to see what I would use the others for. Maybe an Indian dish I have been wanting to do.

  11. What a great selection of spice blends. It isn’t always easy to find this sort of thing here, so I’d probably use them up in no time in both sweet and savory applications. I’ve used dukkah before and it is great when you have a little olive oil and fresh crusty bread and use it as a spice dip.

  12. I plan to use the Adobe blend.Rub that into a reef fish and grill the fish over an wood fire near my house under the mango tree.
    Serve the grilled fish with roasted corn.

  13. I would start with your barbecue pineapple pork skewers since they look great and I already have the recipe.

  14. I think all of those African spice blends would be amazing in an early fall stew, if only our weather wasn’t nearing 100s!

  15. Avatar photo


  16. I would definitely go for some fusion cuisine with these spices, like some African inspired Berbere grilled chicken tacos in soft corn tortillas topped with queso fresco, onions and cilantro.

    BTW your skewers look so good and juicy.

  17. Although, I will use them my New Years resolution was and is today use more spices..I’m looking forward to Middle East blend first.
    For my new Turin baking. So healthy.
    As a Floridian I make lots of Carribbean American cooking happy t see a girl od Adobe blend too…nice for shrimp and

  18. Avatar photo
    Elizabeth Tarlow

    Your Barbecue Pineapple Pork Skewers look and sound amazing! I would love to make Grilled Ribeye Steaks with Spiced Mushrooms using these Spice Blends! Thanks for this chance 🙂

  19. I would make lamb shoulder with Ras el Hanout, roast carrots or pumpkin with Dukkah and use the other spice blends for kebabs, roast chicken or pork shoulder.

  20. I would make sheet pan chicken breast with cauliflower & sweet potatoes and I think I would try the Dukkah Blend first.

  21. My favorite way to cook is on the grill and I do so all year round. The spice selection would be great for using on steaks, chops, chicken, and seafood. Grilled veggies would also go well with the spice selection.

  22. I have never seen this collection of spices around here and am VERY intrigued! I could think of a thousand ways to use them, once I knew which ones were what. These skewers look amazing, and simple too! I love trying new things.

  23. I love experimenting with new seasonings when I am cooking. These Adobo seasonings would be awesome on any meat and seafood! My husband loves steak on the grill so these would be a great flavor for his steak. Since fall is coming, soups are on my menu weekly, so I will definitely use the seasonings in many of my homemade soups! Thank you!

  24. Avatar photo
    Stephanie Phelps

    I would make some jerk chicken and some rice with them and then some pork with some of the others!

  25. Avatar photo

    I will be trying the seasoning with some vegan selections for my daughter and son-in-law and with some ketogenic selections for my son and daughter-in-law!!

  26. Avatar photo
    Susan Christy

    I don’t like salt, so I love using spices for every dish, like roast chicken, grilled chops, veggie k-bobs.

  27. Looking for new spices we haven’t tried. Sometimes just finding a spice and making a recipe around a new spice is how we decide on dinner. I get sick of the same old recipes.

  28. Avatar photo
    carrie @ frugal foodie mama

    I adore Private Selection spices! 🙂 If I won, I bet my husband & I would whip up a tasty spice blend to use a rub for our smoker.

  29. These look fascinating. 🙂 I shop at Kroger every weekend and I have never seen these. I’m not sure yet what I would make but I sure would love to give them a whirl. I am very passionate about cooking and LOVE love LOVE to try new things.

  30. Having a family reunion, where we are having a pig roast. This would be great on the giant piggy

  31. Avatar photo
    Sharon @ What the Fork Food Blog

    Wow my mouth is watering after reading your recipe and seeing the photos! What a delicious combinations of flavors!

  32. One thing I would make is Fajitas. I think the Adobo spice would be good for that! I’ll bet the Baharat seasoning would be good on Middle Eastern Chicken Kabobs, too!

  33. I use to make Dukah dip all the time but for some reason I haven’t in years it would be great to have the spice to make it also it would be a great spice on chicken.

  34. Avatar photo
    Brenda Haines

    I would experiment and make some new bbq rubs. First, I would make a pork shoulder roast with the Caribbean Adobo. Thanks for the chance!

  35. Any of these gorgeous blends would go well w/ either of my go to staples, grilled lamb chops /braised chicken thighs.

  36. I think I would make home fries first. Home fries are easy to make, and you can season them an endless number of ways.

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