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Smoked Pork & Pineapple Skewers

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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!

Smoked pork & pineapple skewers on a wooden board.

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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!

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!

Smoked Pork & Pineapple Skewers on a plate.
Smoke the skewers and dig in!

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
Labeled ingredients to make Smoked Pork & Pineapple Skewers.

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!
Smoked pork and pineapple skewers on a board.

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.

Recommended

Step By Step Process

Smoked pork & pineapple skewers on a wooden board.
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Smoked Pork & Pineapple Skewers

Sweet, smoky, and oh-so-good, these Smoked Pork & Pineapple Skewers are as fun to make as they are delicious to eat! Fire up that smoker and dig into flavor today!
Course Main Course
Cuisine American
Keyword kabobs, pellet smoker, pineapple, pork, shish kabob, skewers, smoked, smoked pineapple, smoked pork, smoker
Prep Time 10 minutes
Cook Time 1 hour
Marinating time 30 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 213kcal
Author Chef Jenn

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

Serving: 1skewer | Calories: 213kcal | Carbohydrates: 15g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 177mg | Potassium: 619mg | Fiber: 2g | Sugar: 11g | Vitamin A: 980IU | Vitamin C: 79mg | Calcium: 27mg | Iron: 1mg

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.

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By Chef Jenn

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