Best Tropical Pork Kabobs Recipes

GRILLED PORK SHISH KABOBS

Grilled Pork Shish Kabobs image

A simple, excellent recipe for grilled pork tenderloin kebabs. Learn our tips and tricks for flavorful and tender, crowd pleasing shish kabobs.

Provided by Natasha Kravchuk

Time 4h10m

Number Of Ingredients 8

Ingredients

2 1/2 lb pork tenderloin (trimmed and cut into 1 1/2" pieces)
1 Tbsp Italian seasoning
1 1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
2 Tbsp olive oil
1 large red onion (cut into 1" pieces)
1 Tbsp fresh parsley to garnish (optional)

Steps:

In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

Nutrition Facts : Calories 209 kcal, Carbohydrate 1 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 510 mg, ServingSize 1 serving

HAWAIIAN KABOBS

Hawaiian Kabobs image

Fun and different, these kabobs are a treat exclusively from the grill! The pineapple gives ordinary summer vegetables a fresh, tropical taste. They're colorful and always a hit with family or at a get-together.-Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
2 large green peppers, cut into 1-inch pieces
1 large onion, quartered, optional
12 to 16 fresh mushrooms
16 to 18 cherry tomatoes
1/2 cup soy sauce
1/4 cup olive oil
1 tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon garlic powder
1 teaspoon ground mustard
1/4 teaspoon pepper
Cooked rice, optional

Steps:

Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. , In a small saucepan, combine reserved pineapple juice with the soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. , Remove pineapple and vegetables from marinade and reserve marinade. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes. , Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.

Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.