Pork and Pineapple Kebabs

Photo: Randy Mayor; Styling: Lindsey Lower


Serves 4 (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Fat 3.3 g
Satfat 1 g
Sodium 250 mg


1 1/2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
1 tablespoon orange juice
2 teaspoons lemon juice
1 jalapeno, seeded and minced
1/4 teaspoon black pepper
1 pound pork tenderloin (cut into 16 cubes)
16 pineapple cubes
16 (1-inch) pieces poblano pepper
8 (8-inch) skewers
Cooking spray


Combine brown sugar, soy sauce, orange juice, lemon juice, jalapeño, and black pepper. Divide mixture between 2 bowls. Add pork tenderloin to first bowl; toss. Add pineapple cubes to second bowl; toss. Thread pork, pineapple, and poblano pepper alternately onto skewers. Place skewers on a grill rack coated with cooking spray. Grill 14 minutes or until done, turning skewers occasionally for an even char. Sprinkle with cilantro.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.


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