Smoked Pork & Pineapple Skewers
Food on a stick just tastes better, and these Smoked Pork & Pineapple Skewers are no exception! Meaty, sweet, and smoky, there’s flavor through-and-through in these meaty pork kabobs!
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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.
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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!
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 1-inch cubes. Cut the pork into evenly sized pieces so it cooks at the same rate on the skewers. Pork tenderloin also works.
- Pineapple – Cut into cubes the same size as the pork. Fresh pineapple works best. Canned pineapple is too soft and will fall apart on the grill—if you must use canned, drain it very well.
- Bell pepper – Cut into 1-inch cubes. Any color bell pepper works, but red or yellow add the best sweetness.
- Red onion – Cut into chunks the same size as the other ingredients. Yellow or white onion works but tastes sharper.
- Brown sugar – Light or dark brown sugar both work. Helps caramelize the pork on the grill.
- Cider vinegar – Apple cider vinegar. White vinegar works in a pinch but doesn’t have the same tang.
- Fish sauce – Adds salty, savory umami. Don’t skip it—it’s the key flavor. A little goes a long way.
- Garlic cloves – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
How To Make The Best Smoked Pork & Pineapple Skewers
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cutting the pork into 1 to 1½-inch cubes. Keeping the pieces a similar size helps them cook evenly on the skewers.
In a large bowl, combine the brown sugar, cider vinegar, fish sauce, and minced garlic. Add the pork cubes and toss until evenly coated.
Let the pork marinate for about 30 minutes. If you prefer, you can assemble the skewers first and refrigerate them for 30 minutes before smoking.
While the pork marinates, cut the pineapple into cubes about the same size as the pork. Cut the bell pepper and onion into similarly sized chunks so everything cooks at the same rate and fits neatly on the skewers.
Preheat your smoker to 250°F according to the manufacturer’s instructions.
Thread the pork, pineapple, bell pepper, and onion onto skewers, alternating ingredients until all of the meat and vegetables have been used.
Arrange the skewers on the smoker grates, leaving a little space between them so the smoke can circulate evenly.
Smoke the skewers for about 1 hour, or until the pork reaches an internal temperature of 140°F when checked with a digital meat thermometer.
Remove the skewers from the smoker and let them rest for several minutes. During the resting time, the internal temperature should rise to 145°F.
Serve warm and enjoy.
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!
Smoked Pork & Pineapple Skewers
Equipment
- 4-6 Metal skewers or wooden kabob sticks
Ingredients
- 1 pound pork loin cut into 1 to 1.5 inch cubes
- 2 cups cubed pineapple about 1 medium pineapple
- 1 bell pepper seeded and cut into cubes
- 1/2 red onion cut into chunks
- 1/4 tablespoons brown sugar
- 1/4 cup cider vinegar
- 1 teaspoon fish sauce optional but SOOO much flavor
- 2 cloves garlic minced
Instructions
- 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.
- 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.
- Preheat your smoker to 250-F as per the manufacturer's instructions.
- To assemble the kabobs, alternate pieces of pork, pineapple, and veggies until they're all used up.
- 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!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.