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.
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.
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
- 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.
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.