BBQ Pork and Pineapple Kebabs

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Sweet and salty kebabs made from diced pork marinated in soy and BBQ sauce, fresh pineapple pieces, red onion and capsicum, then grilled on the BBQ. Serve with freshly steamed rice and your choice of green veg.

Cooked pork and pineapple kebabs served on a large white oval platter.

These BBQ Pork and Pineapple Kebabs are every bit as tasty as they look. The sweetness from the pineapple and the soy and BBQ sauce marinade helps to create that lovely caramelised char. I like to serve these kebabs with some freshly steamed rice and veggies.

This is a great meal to prepare ahead of time if you are hosting or attending a BBQ. Why not make one of my "Feed a Crowd" BBQ Salads to go with it?

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
BBQ Pork and Pineapple Kebab

Ingredient notes:

The ingredients to make pork and pineapple kebabs on a grey bench top

Pork: I've used pork fillet steaks in this recipe. You can use any type of boneless pork.
Pineapple: I love the taste of fresh pineapple in this recipe. If you wanted to make it with canned pineapple that would also work.
Vegetables: Red onion and capsicum complement the flavour of the pork and pineapple so well. You could also use courgette, mushroom or eggplant if you like.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a container, mix together the barbecue sauce, garlic and soy sauce. Cut the pork into bite-size pieces and add to the container.

Diced pork on a chopping board beside a glass bowl of marinate

Diced pork in a glass dish fill of marinate

Stir to coat, cover, then place in the fridge to marinate for 30 minutes or overnight. Cut the pineapple, capsicum and red onion into bite sized pieces.

Diced pork covered in marinate in a glass dish

The chopped ingredients and marinated diced pork to assemble pork and pineapple kebabs on a green chopping board,

Thread the marinated pork, pineapple, capsicum and red onion, alternating onto 8 wooden skewers until all of the ingredients are used up.

Pork and pineapple kebabs cooking on the BBQ

Cook on a hot barbecue for 10-15 minutes until all of the sides are brown and the pork is cooked through. Serve on top of steamed rice with salad or steamed greens.

Two pork and pineapple kebabs served on a dinner plate with rice and salad

Recipe FAQs:

What other veggies could I use in these kebabs?

You could add courgette, spring onion, mushrooms or eggplant to the skewers.

Are these BBQ pork and pineapple kebabs gluten free?

Most of the ingredients are naturally gluten free however you will need to make sure you choose a gluten free soy sauce and BBQ sauce to use.

Storage:

If you want to get ahead, you can marinate the pork the night before you want to cook it.

Store any leftover pork and pineapple kebabs in an airtight container in the fridge for up to three days. Enjoy hot or cold.

Top tips:

It's a good idea to soak your bamboo skewers in water before threading the ingredients on. This will reduce the risk of them burning on the BBQ.

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BBQ Pork and Pineapple Kebab

Yield: Makes 8 skewers

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Kebabs made from diced pork marinated in a BBQ sauce, pineapple pieces, capsicum and red onion. Grill on the BBQ until the pork is golden brown.

Ingredients

¼ cup barbecue sauce
2 cloves garlic, crushed
2 Tbsp soy sauce
600g boneless pork steak
1 small pineapple
1 yellow capsicum
1 red onion

Instructions

In a container, mix together the barbecue sauce, garlic and soy sauce. Cut the pork into bite-size pieces and add to the container. Stir to coat, cover, then place in the fridge to marinate for 30 minutes or overnight.
Cut the pineapple, capsicum and red onion into bite sized pieces.
Thread the marinated pork, pineapple, capsicum and red onion, alternating onto 8 wooden skewers until all of the ingredients are used up.
Cook on a hot barbecue for 10-15 minutes until all of the sides are brown and the pork is cooked through. Serve on top of steamed rice with salad or steamed greens.

Notes

You could add courgette, spring onion, tomatoes or eggplant to the skewers.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 143mgSodium: 726mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 40g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya