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Smoked pork & pineapple skewers on a wooden board.
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5 from 3 votes

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!
Prep Time10 minutes
Cook Time1 hour
Marinating time30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: kabobs, pellet smoker, pineapple, pork, shish kabob, skewers, smoked, smoked pineapple, smoked pork, smoker
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