Best Tropical Pork Kabobs Recipes

BBQ TERIYAKI PORK KABOBS

BBQ Teriyaki Pork Kabobs image

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

Provided by Fâché

Categories World Cuisine Recipes Asian

Time 3h50m

Yield 6

Number Of Ingredients 16

Ingredients

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
¼ teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

Steps:

In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g

GRILLED PORK AND PINEAPPLE KABOBS

Grilled Pork and Pineapple Kabobs image

Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.

Provided by skinnymom

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h20m

Yield 10

Number Of Ingredients 15

Ingredients

1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
10 bamboo skewers
2 teaspoons vegetable oil, or as needed
3 cups cubed fresh pineapple
2 red bell peppers, cut into cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds

Steps:

Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g

MAKE-IT-MINE PORK KABOBS

Make-It-Mine Pork Kabobs image

Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.

Provided by Food Network

Categories main-dish

Time 23m

Yield 8 Skewers

Number Of Ingredients 10

Ingredients

1 pound boneless pork loin or tenderloin, cut into 1½-inch cubes
¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon Dijon-style mustard or ½ teaspoon Chinese Five Spice
1 small red or orange sweet pepper, cut into 1-inch squares* (See Cook's Note)
6 ounces shiitake mushroom caps or white mushroom caps, halved if needed* (See Cook's Note)
1 small zucchini, halved lengthwise and cut into ¾-inch pieces* (See Cook's Note)
¼ cup pepper jelly or orange marmalade, melted
8 skewers

Steps:

In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
Prepare medium-hot fire with charcoal or preheat gas to medium high.
Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.