Pork Skewers (Kabobs)
Updated Jul 30, 2025
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Make grilled pork kabobs with a bold, Caribbean spin! Stacked with juicy seasoned pork, grilled onions, bell peppers, and juicy pineapple, these pork skewers are slathered with a smoky BBQ marinade and packed with sweet-savory flavor.
Juicy BBQ Pork Kabobs
Whether it’s barbecues, potlucks, or weeknight dinners, these saucy pork kabobs are a go-to in my summer rotation. There’s a quick basting sauce and a few skewers to put together, but the grill does the rest! You end up with juicy, smoky pork and veggies packed with bold, sweet-and-savory flavor.
I season the ingredients with mild adobo seasoning and stack my pork skewers with colorful bell peppers, onions, and tropical pineapple. They get basted with a blend of pineapple juice and homemade barbecue sauce while they cook on the hot grill.
The Caribbean-style flavor is inspired in part by my Mojo pork meets pineapple BBQ chicken, and it pairs so well with these pork kabobs. I think you’re going to want these on repeat, too!
If you’d like another easy grilled kabob recipe, you should definitely try my flavorful Macedonian kebapi on the grill, BBQ chicken skewers, or these juicy salmon kabobs, too!
Why Make These Pork Kabobs
With smoky grilled pork, caramelized pineapple, and just the right amount of sauce, there’s something to love in every bite.
- Perfect for feeding a crowd. These pork skewers have 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 caramelized pineapple, and zesty adobo seasoning, every bite hits all the right notes.
- Picky eaters love ’em! I’ve served these kabobs to kids, skeptics, and veggie snubbers, and they always *mysteriously* disappear.
Recipe Ingredients
Here’s a look at the key ingredients needed to make these grilled BBQ pork kabobs and the sweet-smoky marinade. Find the complete list along with exact recipe measurements in the recipe card below.
For the Kabobs
- Pork – I use boneless pork chops and cut them into 1 ½-inch pieces. You could also make these skewers with pork tenderloin.
- Pineapple Chunks – Fresh pineapple gives kabob recipes like these pork skewers and chicken skewers a sweet, tropical bite. You can swap pineapple with mango, firm peaches, or even apples.
- Bell Pepper – I use a mix of green and orange bell peppers for variety. You can use red, yellow, or any color on hand. Slice the pepper into 1-inch square pieces so they’re easy to skewer.
- Red Onion – Sliced into 1-inch square-ish pieces like the peppers. 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. You could also season your kabobs with jerk seasoning if you’d prefer a spicier kick.
Pork Marinade
- Barbecue Sauce – Use your favorite variety, store-bought or homemade. I usually use my own recipe or a low-sugar BBQ sauce.
- 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 add bold garlic flavor. You can also use freshly minced garlic.
What Cut of Pork Should I Use?
I have used pork chops and pork loin for this kabob 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.
Tips for Juicy Pork Kabobs
- Even pieces. Cut the pork cubes and veggies into same-sized pieces so that they cook evenly. I’ve found that 1-1 ½ inches are perfect. 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 skewers tightly. Don’t be afraid to let the pineapples, veggies, and meat get up close and personal on your kabobs. Packing the skewers lets the flavors blend, keeps the ingredients from sliding around, and allows everything to cook evenly.
- Soak wooden skewers. If you’re using wooden bamboo skewers, soak them in water for 20-30 minutes before threading the pork kabobs. This prevents the ends from burning on the grill if the flames get a little too high. Metal skewers are a great reusable option that can save you the soaking 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 take into account the different cooking times.
- Vegetarian. Use only pineapple and veggies, or substitute the pork with tofu.
- Different fruit. Peaches, apricots, apples, and mangoes all pair nicely with pork. Make sure to use firm, fresh fruit, though, since canned or overripe ones won’t hold up so well on the skewers.
- Different veggies. Try these pork kabobs with mushrooms, zucchini, yellow squash slices, and whole or halved grape tomatoes. To crank up the heat, replace some of the bell peppers with jalapeños or poblano peppers.
- Add potatoes. You’ll have to cook them first, but cubed potatoes or sweet potatoes make a nice addition. Cook until they’re just barely tender (4-5 minutes in the microwave usually does the trick), so they hold up on the skewer and don’t overcook on the grill.
What to Serve With BBQ Pork Skewers
These sweet-savory pork kabobs are hearty enough to be the main course, not just an appetizer. I love serving these over jasmine rice or quinoa for an easy summer dinner, with a side of Hawaiian rolls to soak up the sauce.
- Rice: This flavorful lemon rice or garlic butter cauliflower rice pairs well with the garlicky BBQ glaze.
- Salad: Add a fresh green bean salad or keep the grill going and whip up a quick grilled zucchini salad.
- Veggies: You could also throw some corn on the cob or garlic parmesan roasted potatoes into the mix and call it a full summer feast.
- Wraps and tacos: Take the pork and veggies off the skewers to roll up inside a flatbread or tuck them into pork tacos topped with coleslaw.
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Pork Skewers (Kabobs)
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
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.
How to Grill Pork Kabobs
These are so easy to put together and fun, too! Perfect for a balmy summer night at home with the grill lit and a pineapple margarita close by.
- Prepare the grill. Preheat the grill to medium-high so it’s ready when you’ve finished assembling the kebabs.
- Make the marinade. Meanwhile, whisk barbecue sauce, pineapple juice, minced garlic, salt, and ground black pepper in a bowl.
- Season the kabobs. Next, combine the pork pieces with the sliced pineapples, peppers, and onions. Season the ingredients with adobo spice blend. Add salt and pepper to taste, then toss to coat.
- 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 marinade. Reserve a half cup of the prepared pork marinade for serving. Brush the other half over your assembled pork skewers.
- Cook the kabobs. Now, line the pork kabobs up on the preheated grill. Cook for 8 to 10 minutes, turning occasionally, or until the pork is cooked all the way through and the vegetables are tender and charred. Pork is cooked when the internal temperature reaches 145°F.
- Serve. Transfer the grilled pork skewers to a platter and brush them lightly with the untouched marinade. Enjoy!
Storage and Reheating
- Refrigerate. Remove the cooled pork and veggies from the skewers. Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. To reheat, warm the pork and veggies in the oven at 300°F for 15-20 minutes, or until hot throughout.
- Freeze. Seal leftovers in a freezer-safe container and freeze them for up to 2 months. Thaw the pork completely in the fridge before reheating.
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.
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!
OMG, I would incorporate these with so many different dishes.
Would absolutely love to try them.
Any of these gorgeous blends would go well w/ either of my go to staples, grilled lamb chops /braised chicken thighs.
I’d make roasted sweet potatoes. Great with any seasoning!
We make chicken a lot so these spices would be great for that!
I think I would make home fries first. Home fries are easy to make, and you can season them an endless number of ways.
I love dukkah! I’d coat some chicken with it first.
You’ve got such great flavors going on here! I’m anxious to try these!
The flavors of this are amazing! I love pineapple!