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

Pork and Pineapple Kebabs

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 2 skewers)


  • 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
  • Cilantro

Nutrition Information

  • calories 194
  • fat 3.3 g
  • satfat 1 g
  • sodium 250 mg

How to Make It

  1. 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.

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit