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!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
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!
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
- Cut the pork into 1 to 1.5 inch cubes.
- 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!
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.
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
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!
Recommended
Step By Step Process
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.