Sweet and Sour Pork Kabobs
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 minutes mins
Cook Time10 minutes mins
Marinating Time2 hours hrs
Total Time2 hours hrs 45 minutes mins
Course: Main Course
Cuisine: Asian
Keyword: grilled pork kabobs, sweet and sour pork kabobs
Servings: 12 kabobs
Calories: 189kcal
Author: Valerie Brunmeier
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
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.
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.
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.
Serving: 1kabob | Calories: 189kcal | Carbohydrates: 13g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 283mg | Potassium: 545mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3207IU | Vitamin C: 45mg | Calcium: 24mg | Iron: 1mg