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.
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.
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.
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.
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.
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!
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Ingredients
- 5lb Pork Loin
- 2 Fresh Pineapples
- ¼ cup Killer Hogs The BBQ Rub
- 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
Instructions
- Remove pork loin from packaging and rinse under cool water. Pat dry and trim silver skin and fat.
- Slice pork loin lengthwise into half. Cut each half into 1” pieces.
- Peel and core pineapple. Quarter and slice into chunks.
- Use metal skewers and alternate pineapple and pork chunks. 3-4 pieces of each per skewer.
- Season each side of the Kebabs with The BBQ Rub.
- Prepare fire in grill using lump or charcoal, temperature should be 300⁰. Use 1-2 chunks of hickory wood for smoke.
- Place Kebabs on grill and cook on each side 30 minutes per side. Internal temperature should be 145⁰.
- Glaze with Sweet & Sour BBQ Sauce for 1-2 minutes on each side during the last few minutes of cooking.
- 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 to cool.
Malcom Reed
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