Pineapple Pork Kabobs

Pineapple is one fruit that goes great with pork, and I have an easy recipe that makes for another great football party food. I call this one Pineapple Pork Kabobs with Sweet & Sour BBQ Sauce.

I love thisPineapple Pork Kabobs recipe because the ingredient list is small. All you need is a 4-5lb pork loin and a couple fresh pineapples. You’ll need to rinse and dry the pork loin; then give it a quick trim. Remove any silver skin or fat cap, also take off the chain meat on the side. It should be a perfectly shaped center cut of loin at this point. Split the loin in half, length wise, and cut each half into 1” pieces.

pineapple pork kabobs

I use fresh pineapple for this Pineapple Pork Kabobs recipe because the can stuff just want hold up to the heat on the skewer. You can buy whole pineapples and break them down yourself; or do like I did, and buy the ones already peeled & cored. Cut the pineapple into quarters and slice into cubes about the same size as the pork loin chunks.

pineapple pork kabobs

Metal skewers are the best choice for these Kebabs. but you can use the wooden type just be sure to soak them first. Starting with the pineapple, alternate placing a chunk of each onto the skewer.

There should be enough for about 8 Pineapple Pork Kabobs in this recipe.

Season both sides of the Kebabs with Killer Hogs The BBQ Rub or your favorite dry rub.

To cook the Kebabs you’ll need a medium hot fire running about 300⁰. I went with my ceramic Kong Grill by Grilla Grills this week, but any smoker or grill will get the job done. Also through in a chunk or two of hickory wood for a little smoke.

pineapple pork kabobs

Once the grill is up to temp, place the Kebabs on the grate and cook each side for about 30 minutes. Keep an eye on them and turn if necessary if you’re using a different type grill.

While the Kebabs are cooking make the Sweet and Sour BBQ Sauce.

Sweet and Sour BBQ Sauce Recipe:

  • 1 cup sugar
  • ½ cup rice vinegar
  • ½ cup pineapple juice
  • 2 Tablespoons Killer Hogs The BBQ Sauce.
  • 2 Tablespoons ketchup
  • 1 Tablespoon cornstarch
  • 2 Tablespoon cold water

In a small sauce pan over medium high heat, mix the sugar, vinegar, pineapple juice, BBQ sauce, & ketchup. In a separate bowl whisk the cornstarch and cold water together. Add to the sauce pan and bring to a boil. Reduce the heat to simmer and cook for 2 minutes. Remove from heat and allow it to cool. The sauce will thicken as it cools.

pineapple pork kabobs

During the last few minutes of cooking baste the Kebabs on each side with the Sweet & Sour sauce. It needs to cook for just a few minutes on each side to set the glaze. Once the internal temperature of the pork loin hits 145 these Kebabs are done.

pineapple pork kabobs

Remove them from the grill and serve on a large platter with the remaining Sweet & Sour BBQ Sauce. This recipe is great for game day just be sure to make enough so everyone gets a Kebab. I hope you give it a try on Game Day!

Malcom Reed
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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