Sweet and Sour Pork Kabobs

Pork Kabobs with pineapple, carrots, bell peppers, and onion piled on a wood cutting board.

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These grilled pork kabobs are loaded with lean protein, sweet pineapple, and colorful vegetables all glazed with a flavorful sweet and sour sauce. Sweet and Sour Pork Kabobs are a fresh and healthy summer meal!

Prep Time35

Cook Time10

Marinating Time2

Total Time2 45

Course: Main Course

Cuisine: Asian

Keyword: grilled pork kabobs, sweet and sour pork kabobs

Servings: kabobs

Calories: 189kcal

Author: Valerie Brunmeier

Equipment

12 12-inch wooden or metal skewers

Ingredients

Pork Kabobs

2½ pounds pork tenderloin cut into 1-½ inch cubes
3 large carrots peeled and cut into 1- inch chunks (about 2 cups)
2½ cups cubed fresh pineapple from 1 pineapple (slice 1-inch thick, then cube)
2 large or 3 small red and/or green bell peppers cut into 1 ½ -inch pieces
1 large red onion cut into 1 ½ -inch pieces
2 tablespoons olive oil plus additional as needed for brushing the grill
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Sweet and Sour Marinade and Glaze

¾ cup 100% pineapple juice 1 6-ounce can
½ cup unseasoned rice vinegar
¼ cup ketchup
¼ cup dark brown sugar
2 tablespoons low sodium soy sauce or tamari for gluten free
2 teaspoons grated or minced ginger root or ginger paste
2 teaspoons minced garlic
¾ teaspoon salt
1 tablespoon water
2 teaspoons cornstarch

Instructions

Marinate the Pork

Place the pork pieces in a gallon size zippered plastic storage bag and set aside.
In a small bowl, whisk together the marinade ingredients through the salt (reserve water and cornstarch for later). Measure out and transfer 1 cup of the marinade (about half) to a small container and refrigerate for later. Pour the remaining marinade over the pork in the bag. Press out as much air as possible, seal the bag, and transfer it to the refrigerator. Marinate for at least 2 hours or overnight.

Prepare the Carrots

Add about 1-inch of water to a saucepan and place over HIGH heat. Bring to a boil and add the carrots. Reduce heat to LOW and cover and simmer for 10 minutes or until just fork tender (tender enough to pierce with the skewers). Transfer to a colander and rinse with cold water until cool enough to handle. Drain well and set aside.

Assemble the Kabobs

If using wooden skewers, place them in a long container and cover with water. Soak them for an hour or more to help prevent them from burning on the grill.
When ready to cook, prepare the grill (start the coals or preheat a gas grill over MEDIUM heat).
While the grill is heating, place the pineapple, peppers, carrots, and onion in a large bowl, toss with 2 tablespoons of olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper.
Assemble the skewers by threading them with an equal amount of pork (about 3-pieces each skewer), veggies, and pineapple. Discard the pork marinade.

Make the Glaze

Combine the cornstarch and water in a small bowl. Pour the reserved marinade into a small saucepan and place over MEDIUM-LOW heat. Add the cornstarch slurry and stir, cooking until the mixture has thickened. Remove from the heat and set the glaze aside.

Grill the Kabobs

Brush the grill grates with olive oil, if needed. Transfer the skewers to the grill and cook for 5 to 6 minutes, or until nicely browned. Flip the kabobs, brush the grilled side with the glaze, and cook for an additional 4 to 5 minutes or until the pork reaches a minimum internal temperature of 145 degrees F. and the veggies are fork tender. Flip them once more and brush with any remaining glaze. Transfer the kabobs to a serving platter and serve.

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