Chili-Rubbed Pork Kebabs with Pineapple Salsa

Photo: Kana Okada

Yield: Makes 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 72.59mg
  • Calories: 377.6
  • Calories from fat: 41%
  • Carbohydrate: 18.86g
  • Cholesterol: 97.29mg
  • Fat: 17.5g
  • Fiber: 3.91g
  • Iron: 2.35mg
  • Protein: 37.33mg
  • Saturated fat: 4.6g
  • Sodium: 623.66mg


  • 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


  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.
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