Smoked Pork & Pineapple Skewers

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Unbelievably easy and delicious, these Smoked Pork & Pineapple Skewers are a taste of tropical wonderfulness. Made with meaty and tender pork loin, sweet peppers, tangy red onion, and pineapple, they’re fun to make and delicious to eat.

I love smoking kabobs, and smoked pineapple is equally delicious. Put them on the same skewer, and you’ve got a flavor explosion that’ll wow everyone!

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Who doesn’t love kabobs? I love that I can make them ahead of time (the meat benefits from a bit of marinating but see my tips below), and while there is some cutting and chopping involved, once it’s done, the assembly is straightforward.

The best part about smoking kabobs is how easy they are to cook! Just don’t overcook them, and you’re golden!

What you’ll love about Smoked POrk & Pineapple Skewers

• They’re fun to make AND eat!
• The marinated and smoked pork is tender, juicy, and delish!
• Smoked pineapple and pork is an out-of-this-world flavor combination!

Ingredients

• Pork loin – Fat removed and cut into cubes.
• Pineapple – Cut into cubes the same size as the pork.
• Bell pepper – Cut into cubes.
• Red onion – Cut into chunks.
• Brown sugar
• Cider vinegar
• Fish sauce
• Garlic cloves

How To Make The Best Smoked Pork & Pineapple Skewers

1. Cut the pork into 1 to 1.5 inch cubes.
2. Mix the brown sugar, cider vinegar, fish sauce, and minced garlic in a bowl and toss it with the pork cubes. Marinate for about 30 minutes OR assemble the skewers and pop them into the fridge for 30 minutes before smoking.
3. Cut the pineapple into similarly sized cubes; cut the bell pepper and onion into about the same size chunks, so they all fit nicely together in the skewers.
4. Preheat your smoker to 250-F as per the manufacturer’s instructions.
5. To assemble the kabobs, alternate pieces of pork, pineapple, and veggies until they’re all used up.
6. Smoke the skewers for about an hour or until the meat reaches 140F. Let them rest, and the internal temp should rise to 145-F (use a digital meat thermometer), and then dig in!

Chef Jenn’s Tips

• Use metal skewers! They’re the best thing ever – you don’t have to worry about them burning, they conduct heat really well, and they’re reusable!
• Don’t cut the meat and veggies too small, or they’ll cook really quickly and may over-marinate.
• Don’t over-marinate the meat. The acidity in the cider vinegar will break down the meat, and it can start to get mushy.
• You can cut the meat, pineapple, and veggies up to the day before and store them in separate airtight containers in the fridge to make prep easier on the day you’re smoking.
• Pork loin is my favorite cut for smoking kabobs because the structure of the meat holds up well to this marinade.

Make it a Meal

Wondering what to serve with Pork & Pineapple Skewers? There’s so much flavor in these tasty kabobs that you don’t need much. Instant Pot red rice, corn on the cob, or even just a simple tossed salad with a great dressing will do the trick. Don’t forget about dessert – this Chocolate Sponge Cake is so good!

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Step By Step Process

Want More Delicious and Easy Recipes?

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