Hawaiian Pork Kebabs

These Hawaiian Pork Kebabs are sweet, savory, and packed with island-inspired flavor. The pork marinates all day in a simple, tangy sauce that makes each bite extra juicy and tender. Paired with colorful veggies and grilled to perfection, they’re an easy win for summer dinners. Whether you’re hosting or just trying to get dinner on the table, this one brings the flavor with minimal effort.

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Hawaiian Pork Kebabs

Prep Time15 minutes mins

Cook Time16 minutes mins

8 hours hrs

Course: dinner, Main Course

Cuisine: American, carribean

Keyword: Kebabs, pineapple, pork

Servings: 4 people

Equipment

• 2 medium containers
• 8-10 wooden skewers
• grill

Ingredients

• 2 thick cut pork chop
• 1 tsp pink Himalayan salt or sea salt
• 1 tsp organic garlic powder
• 1 tsp organic onion powder
• ½ tsp smoked paprika
• ½ cup coconut aminos
• ½ cup organic pineapple juice
• 1 tbsp white vinegar
• 1 onion cut into chunks
• 2 cup pineapple cut into chunks
• 1 organic red pepper cut into chunks
• 1 lb mini potatoes soaked and scrubbed

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Instructions

• First, prep the meat and the produce. Place the 2 cup pineapple, 1 organic red pepper and 1 onion in a container with a lid. Place in the refrigerator for later.
• In a container or gallon size Ziploc bag place the 2 thick cut pork chop cubed, 1 tsp pink Himalayan salt , 1 tsp organic garlic powder, 1 tsp organic onion powder, ½ tsp smoked paprika, ½ cup coconut aminos, ½ cup organic pineapple juice and 1 tbsp white vinegar. Shake or stir.
• Place the meat with the marinade in the refrigerator for 4-8 hours.
• Before you are ready to cook, soak wooden skewers in water for 20 minutes.
• Poke the mini potatoes with a fork and microwave for 2 minutes.
• Skewer with the pork, pineapple, onions and pepper and potatoes. Alternating each.
• Heat a grill to 375℉.
• Place the skewers on the heated grill.
• After 7 minutes, flip.
• Cook another 7 minutes.
• Once the meat has reached an internal temperature of 145℉ remove from the grill.
• Serve immediately.

Notes

You can freeze in the marinade for up to a month before you cook!  Simply thaw in the refrigerator the night you want to use. 

I cook the potatoes slightly in the microwave first so that they are done at the same time as the pork. 

Soaking the wooden skewers prevents them from burning.  If you have metal skewers, skip the soaking step.