Hawaiian Pork Shish Kabobs

I'd like to extend a warm welcome to the warm weather by starting up the grill! It doesn't matter what season it is, I always say, "this is my favorite season!" As the merry winter melts into spring, which then bursts into summer then cools and seems to light on fire with fall leaves.  I just can't help it.  I find myself embracing the excitement of something new.  Which inspired something new for dinner tonight!  These Hawaiian Pork Shish Kabobs are as fun to eat as they are delicious.  The juicy pineapple, crunchy bell pepper, mellow mushroom and sweet pork are complemented with a sweet and tangy marinade.

Hawaiian Pork Shish Kabobs

  •  1 lb. assorted pork chops, trimmed and cut into 1 inch pieces
  • 1 green bell pepper, chopped into 1 inch pieces
  • 1 small pineapple, cubed into 1 inch pieces
  • 1 pint baby Bella mushrooms, stems removed and wiped clean with damp cloth
  • 2 tsp. coconut oil
  • salt and pepper
  • 3/4 cup pineapple juice, unsweetened
  • 2 tbsp. honey
  • 3 tbsp. gluten free soy sauce
  • 2 clove garlic, smashed with the side of a knife
  • 2 tbsp. rice vinegar

12+ bamboo skewers

Prepare pork, pepper, pineapple and mushrooms.  I used assorted pork chops because...well they were on sale and because they were already cut fairly thin.  You want to be sure that the pieces on the skewer are all about he same size so they cook at relativity the same speed. Toss mushrooms and bell peppers together with salt, pepper and coconut oil (warm the container under hot tap water so the oil is a liquid).

Start the assembly line with a mushroom cap and end it with another.  It doesn't really matter what order you go in, but I made sure to put a pineapple snuggled up cozy with a pork piece to keep it from drying out. In a bowl whisk together pineapple juice, honey, soy sauce, garlic and rice vinegar.
Lay shish kabobs out on a baking sheet and pour marinade over top.  Cover with plastic wrap and refrigerate for 2 hours. Turning shish kabobs after 1 hour so the other side gets marinaded too.
Turn grill onto low-medium heat and cook on all sides until meat is no longer pink on the inside.
Now eat them!




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Friday, 23 April 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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