The cubes of pork tenderloin are marinated in a zesty blend of honey, mustard, lime juice and herbs and spices, infusing them with bold, tangy flavor. When grilled alongside sweet, slightly crisp pineapple, the smoky fruit beautifully complements the savory pork. Threaded with red and green bell peppers, the skewers become a vibrant, mouthwatering dish perfect for a casual dinner. Serve these skewers, kabab, kebob, shish kebob, souvlaki, or shashlik with creamy mashed potatoes or crispy sweet potato fries for a satisfying and colorful meal.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pork tenderloin
- Mustard
- Garlic paste
- Honey
- Lime (juice and zest)
- Rosemary
- Thyme
- Smoked paprika
- Pineapple
- Red bell pepper
- Green bell pepper
- Olive oil
How to Make Grilled Pork Skewers with Pineapple
Step 1 – Slice the tenderloin in 1-inch cubes. In a bowl, whisk together the lemon juice, honey, mustard, garlic paste, rosemary, thyme, smoked paprika, salt & pepper. Add the pork, stir well to coat all sides. Cover and marinade in the fridge for a minimum of 30 minutes.
Step 2 – Transfer the pork cubes onto paper towels and allow most of the marinade to be absorbed. Thread the red bell pepper, pork tenderloin, pineapple and green bell pepper onto the skewers. Do this in whatever order you like.
If you use wooden skewers, make sure to soak these in water for 30 minutes prior to grilling.
Step 3 – Lightly brush the skewers on all sides with olive oil and place them directly on the grill grates. Grill for about 10 minutes and rotate 2-3 times. The internal temperature of pork needs to reach about 145 degrees F.
- Step 4 – Remove the skewers from the grill and rest for several minutes before serving.
Regular rotation of the skewers helps to get a beautiful char on all sides, an even temperature of all pieces and the meat cooked according to your preference. The warm pineapple helps to keep the meat juicy, while the bell peppers remain somewhat crunchy.
How to Serve Grilled Pork Skewers with Pineapple
- I serve the skewers without a sauce, as the flavors are bold enough for it. But if you’re a sauce person, feel free and serve your favorite barbecue sauce with these grilled pork skewers.
- Serve the grilled pork skewers with pineapple with the sides the way they come off the grill.
- Pull/push the meat, fruit and vegetables off the skewers and serve onto a plate with your favorite side.
Alternative and Substitution
- Instead of pork, you can use chicken or beef.
- You can change the marinade; make it with soy or a sweet & sour marinade.
- Add onion, zucchini, tomatoes, jalapenos to the skewers
Grilled Pork Skewers with Pineapple
Pin Recipe FacebookIngredients
- 8 ounces pork tenderloin, cut in cubes
- 1/2 red bell pepper, cut in chunks
- 1/2 green bell pepper, cut in chunks
- 1 cup pineapple, cut in chunks
- 1 tablespoon olive oil
For the Marinade
- 1 lime, zest and juice
- 1 tablespoon honey
- 1 tablespoon mustard
- 1 teaspoon garlic paste, or fresh minced garlic
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1/4 teaspoon smoked paprika
- salt & pepper
Instructions
- Slice the tenderloin in 1-inch cubes. (NOTE 1)
- In a bowl, whisk together the lemon juice, honey, mustard, garlic paste, rosemary, thyme, smoked paprika, salt & pepper. (NOTE 2)
- Add the pork, stir well to coat all the meat cubes. Cover and marinade in the fridge for minimum 30 minutes.
- Transfer the pork cubes onto paper towels and allow most of the marinade to be absorbed. Thread the red bell pepper, pork tenderloin, pineapple and green bell pepper onto the skewers. (NOTE 3)
- Preheat your grill to about 350-400 degrees F.
- Lightly brush the skewers on all sides with olive oil and place them directly on the grill grates. Grill for about 7 minutes on each sides and rotate 2-3 times. The internal temperature of pork needs to reach about 145 degrees F. (NOTE 4)
- Remove the skewers from the grill and rest for several minutes before serving.
Notes
- Cut the pork cubes the same size; this way they will be done at the same time.
- I prefer garlic paste over minced garlic in marinades, as that ‘dissolves’ very well and does not leave pieces of garlic on the meat that may burn during grilling.
- If you bought a whole pineapple, learn how to cut it into chunks. When you thread the fruits, vegetables and meat onto the skewers, alternate colors, make sure the pieces are not too close together. Apply the same pattern of colors for all skewers, that uniform look is very appealing.
- Frequent turning will allow all the pieces on the skewers to cook most evenly and all sides will show grill marks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.