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Pork and Pineapple Kabobs

Grilled Pork and Pineapple Kabobs are flavorful and delicious, perfect for any night of the week. Tender and juicy chunks of pork shoulder, fresh pineapple, sweet peppers and onions tossed in our favorite dry rub for an amazing cookout recipe!

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Grilled Pork and Pineapple Kabobs

We can almost always find a good deal on pork shoulder at the grocery store. Sometimes we find the boneless pork butt or the pork shoulder that includes a bone. Either way, it’s a really affordable and versatile cut of meat that we can make many different meals from. 

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Grilled Pork and Pineapple Kabobs with text overlay - bottom photo is on the grill

Pork butt and pork shoulder are the same and usually come 2 to a package. Cook it whole, slice it into pork steaks, cut it up for kabobs or grind it to make homemade sausage. So many options!

How to Grill Pork and Pineapple Kabobs:

How to Make pork and pineapple kabobs with dry rub seasonings

  • Mix dry rub together: brown sugar, garlic, smoked paprika, kosher salt, pepper, dry mustard and red pepper flakes. 
  • Cut pork into 1 1/2 – 2 inch chunks. 
  • Slice vegetables and pineapple into chunks.
  • Mix dry rub together: brown sugar, garlic, smoked paprika, kosher salt, pepper, dry mustard and red pepper flakes. 
  • Drizzle olive oil over pork and vegetables. Top with dry rub and mix until well coated. 

Skewers with pork, pineapple, peppers and onions on a sheet pan ready to grill

  • Thread pork, vegetables and pineapple chunks onto skewers. 
  • Prepare a grill fire to 300° with oak or hickory for smoke flavor.

Grilling pork kabobs

  • Place kabobs over indirect heat and cook with the lid closed for 15 minutes.

Grilled pork and pineapple kabobs

  • Turn kabobs and check internal temperature of pork with a digital thermometer. 
  • Pork should reach at least 145° internal temperature, we cooked these to about 150°.

Grilled pork skewers with pineapple

  • Remove from grill and serve immediately. 

How to Store and Reheat:

  • Store in an airtight container up to 3 days. I like to remove the skewers but you don’t have to.
  • Reheat in a skillet with 2 tablespoons water over medium heat for 5-8 minutes. Stir often, cook until heated through.

Plated pork and pineapple kabobs with grilled zucchini and roasted baby potatoes

What to Serve with Kabobs:

We served our kabobs with roasted potatoes and grilled zucchini. Other easy side dishes are Grilled Corn on the Cob, Easy Baked Beans, or Grilled Asparagus

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Grilled Kabobs

TIPS FOR GRILLING KABOBS:

  • Cut meat into bite- sized pieces and your vegetables into large chunks so that they are done at the same time. 
  • Cook over indirect heat to keep the vegetables from burning. 
  • Use a digital meat thermometer to cook the meat exactly how you like it. 
  • I like these 2 prong skewers to make the kabobs easier to cook and handle. 

You might also enjoy our Grilled Steak Kabobs or these delicious Grilled Chicken Kebabs for your next cookout menu. 

Best Recipes for Pork Shoulder

Great ideas for pork butt or pork shoulder that the whole family will love.

Grilled Pineapple and Pork Kabobs on a plate with potatoes and zucchini spears

Kabobs are a great idea for getting a meal on the table in a short amount of time. The ingredients can be prepped ahead and you can have this delicious dinner on the table in under an hour. It’s easy to make each kabob to suit everyone’s tastes with their favorite veggies. 

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Grilled Pork, Pineapple, Peppers and Onion Kabobs on a sheet pan
Yield: 6 Servings

Pork and Pineapple Kabobs

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Grilled Pork and Pineapple Kabobs are flavorful and delicious, perfect for any night of the week. Tender and juicy chunks of pork shoulder, fresh pineapple, sweet peppers and onions tossed in our favorite dry rub for an amazing cookout recipe!

Ingredients

  • 1 1/2 pounds pork shoulder, cut into 1 1/2 - 2 inch chunks
  • 1 large sweet pepper, cut into bite sized pieces
  • 1 onion, sliced into wedges
  • 2 green onions, white parts, sliced (optional)
  • 2 tablespoons olive oil
  • 1/4 cup brown sugar
  • 2 tablespoons granulated garlic
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 cups pineapple chunks

Instructions

  1. Prepare grill fire to about 350° with hickory or oak for smoke flavor.
  2. Mix pork and vegetables with olive oil.
  3. Mix brown sugar with garlic, smoked paprika, salt, pepper, dry mustard and red pepper flakes.
  4. Sprinkle over pork and vegetables and toss to coat well.
  5. Thread onto skewers alternating with pineapple chunks.
  6. Grill skewers over indirect heat with the lid closed for 15 minutes.
  7. Turn skewers and continue to cook until internal temperature of pork reaches at least 145°. We cooked ours to about 150°.
  8. Remove from grill to a serving tray and serve immediately.

Notes

Store leftovers in an airtight container up to 3 days.

Reheating Instructions:

remove from skewers and add to a skillet with 2 tablespoons water. Heat over medium heat for 5-8 minutes, stirring often until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 478Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 102mgSodium: 1141mgCarbohydrates: 27gFiber: 2gSugar: 21gProtein: 28g

Nutritional information is estimated and may not be accurate.

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