ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chili-Rubbed Pork Kebabs with Pineapple Salsa

Photo: Kana Okada
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.