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!
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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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:
- 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.
- Thread pork, vegetables and pineapple chunks onto skewers.
- Prepare a grill fire to 300° with oak or hickory for smoke flavor.
- Place kabobs over indirect heat and cook with the lid closed for 15 minutes.
- 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°.
- 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.
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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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.
Great ideas for pork butt or pork shoulder that the whole family will love. A pork shoulder roast coated in our favorite dry rub and grilled to perfection. Great for sandwiches or just smothered in bbq sauce! Pork Butt is one of my favorites to feed a hungry crowd. Especially when it’s smoked. We gave these pork butts a new flavor twist with our favorite Italian Rub. We use our favorite homemade honey mustard that has just a bit of a peppery kick to glaze these pork steaks. They cook up pretty quickly and the flavor combination is had to beat. Smoked Pork Carnitas are a delicious spin on traditional Mexican carnitas and make the most amazing tacos! Perfect for any night of the week or for an epic game day taco bar! This maple sausage can be frozen for breakfast sausage or slow smoked in casings for an incredibly delicious addition to any meal. My favorite breakfast sausage and it's so simple to make at home! You will never go back to store bought once you try it. Andouille sausage is a must-have for your favorite gumbos and jambalaya dinners. Make it as mild or spicy as you like!Best Recipes for Pork Shoulder
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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Pork and Pineapple Kabobs
Ingredients
- 1 ½ 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
- ¼ 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
- ¼ teaspoon red pepper flakes
- 2 cups pineapple chunks
Instructions
- Prepare grill fire to about 350° with hickory or oak for smoke flavor.
- Mix pork and vegetables with olive oil.
- Mix brown sugar with garlic, smoked paprika, salt, pepper, dry mustard and red pepper flakes.
- Sprinkle over pork and vegetables and toss to coat well.
- Thread onto skewers alternating with pineapple chunks.
- Grill skewers over indirect heat with the lid closed for 15 minutes.
- Turn skewers and continue to cook until internal temperature of pork reaches at least 145°. We cooked ours to about 150°.
- Remove from grill to a serving tray and serve immediately.
