Pork Tenderloin Kebabs

Pineapple stars in the marinade as well as the skewers. Serve these with Mango Salsa and basmati rice.


8 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Nutritional Information

Calories 247
Caloriesfromfat 21 %
Fat 5.9 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 26.1 g
Carbohydrate 21.9 g
Fiber 1.2 g
Cholesterol 67 mg
Iron 1.8 mg
Sodium 635 mg
Calcium 26 mg


3/4 cup low-sodium soy sauce
1/4 cup honey
1/4 cup pineapple juice
1/4 cup fresh lime juice (about 2 limes)
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon olive oil
2 teaspoons minced garlic
1/4 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
2 pounds pork tenderloin, trimmed and cut into 32 pieces
32 (1-inch) cubes fresh pineapple (about 1 medium)
16 (1-inch) pieces red onion (about 1 small)
Cooking spray


Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove pork from bag, reserving 1/2 cup marinade. Thread 4 pork pieces, 4 pineapple cubes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until done, turning and basting occasionally with reserved marinade.

Elisa Bosley,

Cooking Light

March 2007
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