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Pineapple Pork Kabobs Recipe


For The Sweet & Sour BBQ Sauce:

  • 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


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

For The Sweet & Sour BBQ Sauce:

  1. In a small sauce pan over medium high heat, mix the sugar, vinegar, pineapple juice, BBQ sauce, & ketchup.
  2. In a separate bowl whisk the cornstarch and cold water together.
  3. 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.
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