Pineapple Pork Kebobs

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We borrowed this recipe from our friends at Produce For Kids.  PFK encourages healthy eating among families by providing simple, healthy meal solutions for parents, while raising funds for local children's non-profit organizations.

We liked their pineapple pork kebob recipe so much, we decided to cook it up!  Simple to prepare, lean and tasty, this dish will make you smile.

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At a glance
Main Courses

Rosemary Garlic Marinade:

1/2 cup of olive oil
2 TBS fresh rosemary, minced
4 cloves of garlic, minced

Pineapple Pork Kebobs

1 Lb pork tenderloin, cut into 1-inch chunks
1 cup fresh pineapple, cut into 1-inch chunks
1 cup sweet onion, cut into 1-inch chunks
1 cup bell peppers, cut into 1-inch chunks
Handful of 10-inch wooden skewers, soaked

Rosemary Veggies

2 cups broccoli, chunked
1 cup cherry tomatoes, cut in half
4 TBS of fresh grated parmesan cheese 


Rosemary Garlic Marinade

Mix olive oil, rosemary and garlic in a small mixing bowl.  Pour half into another bowl and set aside.

Pineapple Pork Kebobs

1.  Thread pork, pineapple, onions and bell peppers onto skewers.
2.  Brush skewers with half of the Rosemary Garlic Marinade, season with a pinch of salt and pepper. Let stand 5 minutes.
3.  Place skewers under preheated broiler 5 inches from heat (or middle rack).  Broil 5-10 minutes or until meat is firm and lightly browned.

Rosemary Veggies

1.  Heat remaining other half of marinade in large skillet on medium heat.  Add broccoli and cherry tomatoes.  Saute and stir around with a wooden spoon for about 5 minutes or until broccoli is bright green.
2.  Remove from heat and add parmesan cheese. 





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