Sweet & Savory Hawaiian Pork Kabobs

Ingredients

• 907 g (2 pounds)Smithfield marinated slow-smoked mesquite-flavour fresh pork loin fillet, cut into 2.5 cm (1-inch) pieces
• 330 g (2 cups)pineapple, cut into 2.5 cm (1-inch) pieces
• 1 largegreen pepper, cored, deseeded and cut into 2.5 cm (1-inch) pieces
• 1 largered pepper, cored, deseeded and cut into 2.5 cm (1-inch) pieces
• as neededolive oil, for brushing the vegetables
• as neededmetal or bamboo skewers

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high heat.

2. 2

   Thread the skewers

   Thread the pork, pineapple and peppers onto metal or bamboo skewers, alternating between them. One suggested order is pineapple, red pepper, pork and green pepper, then repeat.

3. 3

   Brush with oil

   Brush the vegetables and pineapple with olive oil.

4. 4

   Grill the kabobs

   Place the skewers on the hot grill and cook for about 3–4 minutes per side. Turn them until all sides are evenly cooked and the pork is done.

5. 5

   Serve the kabobs

   Enjoy!

What are Hawaiian pork kabobs?

Kabobs are pieces of meat and vegetables threaded onto skewers and cooked over a grill. This American recipe takes a Hawaiian-style sweet-and-savoury approach, pairing pineapple with peppers and marinated pork.

The ready-marinated pork brings mesquite flavour without requiring a separate marinade. Alternating it with fruit and vegetables makes each skewer colourful and easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 35g protein, 15g carbs, 9g fat.

Pork provides most of the protein and fat, while the pineapple and peppers contribute carbohydrates, natural sugars and some fibre. Serve a kabob portion with extra vegetables and a modest serving of rice or another grain to round out the plate.

Choosing the ingredients

Pork: The recipe uses a mesquite-marinated pork loin fillet, cut into roughly 2.5 cm pieces. Keep the chunks similar in size so they cook at a similar pace.

Pineapple and peppers: Fresh pineapple and both green and red peppers provide a mix of sweetness and savoury flavour. Cut them to a similar size to the pork for easier threading.

Threading for even cooking

Alternating ingredients distributes the pork, pineapple and peppers along each skewer. Leave a little room between pieces rather than pressing them tightly together, so heat can reach their sides.

Bamboo skewers: If using bamboo, follow any soaking guidance on the packet to help prevent scorching. Metal skewers can be used as they are, but they become hot on the grill.

Getting the grill timing right

Heat: Start with a medium-high grill, as directed, so the kabobs cook promptly and gain colour. Have the skewers ready before you begin grilling.

Turning: Cook for about 3–4 minutes per side, rotating to expose all sides to the heat. The recipe gives a time guide rather than a specific internal temperature, so check that the pork is fully cooked before serving.

Using the olive oil

Vegetables and pineapple: Brush these pieces lightly with olive oil before grilling. A thin coating is enough to help them cook on the hot grill without adding excess oil.

Pork: The method only calls for oil on the vegetables and pineapple; the marinated pork does not need an extra coating.

What to serve alongside

Rice makes a simple side that suits the sweet pineapple and savoury pork. For a lighter plate, add a fresh green salad or extra grilled vegetables.

If serving the kabobs with a sauce, put it on the side so the grilled flavours remain distinct.

Recipe notes & tips

• Cut the pork, pineapple and peppers into similarly sized pieces for more even cooking.
• Alternate the ingredients as you thread them so each skewer has a mix of pork, fruit and peppers.
• Brush the pineapple and peppers lightly rather than soaking them in oil.
• Rotate the skewers regularly so every side cooks on the grill.
• Check the pork is fully cooked before taking the kabobs off the grill.

Variations

• Add red onion: Thread chunks between the pork and fruit for another savoury layer.
• Use yellow pepper: Swap it for either pepper for a different colour and a mild sweetness.
• Try fresh herbs: Scatter chopped coriander over the cooked kabobs before serving.
• Serve with rice: Add plain rice on the side to make the meal more substantial.
• Use a grill pan: Cook the skewers in batches if outdoor grilling is not convenient.

Common mistakes to avoid

• Uneven pieces: Cut the ingredients to similar sizes so smaller pieces do not finish much earlier.
• Crowded skewers: Leave a little space between pieces to help heat circulate.
• Skipping the turns: Rotate the skewers so all sides cook evenly.
• Too much oil: Brush the vegetables and pineapple lightly to avoid excess oil dripping onto the grill.
• Serving too soon: Check the pork is fully cooked before removing the kabobs from the grill.

How to store

Refrigerate leftover kabobs in a covered container within 2 hours and eat within 3–4 days. Reheat until piping hot, either in a covered pan or in the microwave; remove the pieces from the skewers first if needed.

Frequently asked questions