How to give any main dish a “wow” factor? Add a touch of sweetness to a savory dish. These grilled pork and pineapple kebabs are tangy and smoky with just the right amount of sweetness from fresh pineapple. You can serve these with just about any side dish for a BBQ meal that keeps you coming back for more.
Here’s how to make them.
- 1.25 lbs. boneless pork loin chops, cut into 1-1.5” chunks
- 1.5 cups chunks of pineapple
- 1 red bell pepper, chopped into large pieces
- 1 yellow bell pepper, chopped into large pieces
- 1 red onion, cut into chunks
- 1/2 cup Primal Kitchen® Golden BBQ Sauce
- 3.5 tbsp. Primal Kitchen® Avocado Oil, divided
- 1 Tbsp. honey
- 1 tsp. apple cider vinegar
- 1/2 tsp. smoked paprika
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp salt
In a bowl, combine the Primal Kitchen Golden BBQ sauce with 2 tablespoons of avocado oil, honey, apple cider vinegar, paprika, pepper, garlic, onion, and salt. Toss the pork chunks in the marinade and place the bowl in the fridge for two hours.
Toss the chopped peppers and onions in the remaining avocado oil along with a pinch of salt and pepper.
After the pork has marinated, thread the pork, vegetables, and pineapple chunks on skewers in an alternating pattern. Rub any remaining marinade from the bowl on top of the skewers.
Note: If you are using wooden skewers, be sure to soak them for 30 minutes prior.
Preheat your grill to medium-high heat. Once very hot, place the skewers on the grill. Allow them to grill for 4-5 minutes on each side, or until the internal temperature of the pork is at least 145 degrees Fahrenheit.
Allow the skewers to rest for a few minutes. Top with chopped cilantro and serve alongside more of the Golden BBQ Sauce.
Tip: The amount of time the skewers take to cook will vary based on how large you cut the pork, the fat content of the pork cut you use, and how well done you’d like the pork. When in doubt, use a meat thermometer!