Chili-Rubbed Pork Kebabs with Pineapple Salsa

Chili-Rubbed Pork Kebabs with Pineapple Salsa Recipe
Photo: Kana Okada


Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calcium 72.59 mg
Calories 377.6
Caloriesfromfat 41 %
Carbohydrate 18.86 g
Cholesterol 97.29 mg
Fat 17.5 g
Fiber 3.91 g
Iron 2.35 mg
Protein 37.33 mg
Satfat 4.6 g
Sodium 623.66 mg


1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
1 jalapeño, seeded and finely chopped
1 cup roughly chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 3/4 teaspoons kosher salt
3 tablespoons chili powder
4 6-ounce boneless pork loin chops, cut into 1-inch cubes


Heat a grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core. In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and 3/4 teaspoon of the salt. Set aside. Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of oil and toss to coat. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total. Serve the kebabs alongside the pineapple salsa.

Tip: To vary this recipe, substitute mango or papaya for the pineapple.

Sara Quessenberry,

Real Simple

July 2005
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