Kabob? Ka-bob? Kebab? Idk, and I’m tired of googling that spelling. All I know is that our Hawaiian Grilled Pork Kabobs are ahhhh-mazing. (Grilled pork, that’s all you need to know.)
Not sure if they are authentic Hawaiian. I’m like everyone else in the mainland, if I include pineapple in anything, I get that island feeling. If you are reading this and you are actually from Hawaii, email me at firstname.lastname@example.org or comment and let us know how we did.
When I think of Hawaiian food I think of fresh flavors, simple preparation, and colorful ingredients. We nailed it with this recipe.
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Hawaiian Grilled Pork Kabobs
You can use pretty much any type of pork to make this recipe. We found a good deal on a pork loin at our local grocery store. (Half was used for this recipe, the other half we used for our Carnitas Tacos.)
The food of Hawaii has a strong Asian influence, so we used soy sauce and ginger.
The star of the marinade that really comes through in the cooking is pineapple. The acid in pineapple tenderizes the pork and makes it extra juicy. Just imagine that sweet and tangy pineapple on grilled pork. If your mouth isn’t watering yet….
We used similar sweet and tart ingredients like honey and cider vinegar to boost that flavor.
Be sure to use chili sauce. (It is in the ketchup section at the grocery store, and looks a lot like cocktail sauce. It is like a really tangy, thick ketchup.)
Whisk together all of your marinade ingredients and pour it over the pork loin cubes. Toss the meat well to make sure all pieces are well covered in the Hawaiian marinade. Seal tightly, refrigerate, and marinate at least an hour, but up to overnight.
Carefully skewer the marinated pork, alternating with onion and brightly colored bell peppers. Feel free to use your favorite veggies. (Zucchini, mushrooms, fresh pineapple, tomatoes…all are excellent for this recipe.)
More of our Grilling Recipes:
Our grill smoking like a volcano. HA!
Heat grill to high, then reduce heat to around 400 degrees. Place the kabobs on the grill. Cook for 3-4 minutes, rotate, and repeat until all sides are nicely browned and pork is cooked through. Do not over cook them. You don’t want your Hawaiian grilled pork kabobs to be dry.
We used metal skewers because they are easier to work with.. If you are using wooden bamboo skewers, I recommend you soak them in water for 15 minutes before you use them. This helps prevent burning.
Hawaiian Grilled Pork Kabobs are great with a salad or our Pineapple Pepper Rice.
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- 2 lbs pork loin
- 1 cup crushed pineapple with juice
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1/4 cup chili sauce
- 3 TB cider vinegar
- 2 TB minced garlic
- 1 tsp crushed red pepper flakes
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1 large white onion
- 1 red bell pepper
- 1 yellow bell pepper
Cut pork loin into even sized cubes, about 1 - 1/2 inch sized.
In a medium sized bowl, whisk together pineapple with juice, soy sauce, honey, oil, chili sauce, vinegar, garlic and seasonings. Stir until well blended.
Pour over the pork chunks, seal, and refrigerate for 1 hour - overnight.
Peel and chop the onion into 1 inch sized pieces. Seed and trim the bell peppers, and cut into similar sized pieces.
Carefully skewer the marinated pork with the vegetables onto metal or bamboo skewers. Alternate pepper, pork, onion and repeat until you have used all.
On a grill heated to about 400 degrees, grill the skewers on 3-4 minutes on each side. Rotate until all sides are cooked evenly and the pork is done and no longer pink. Do not overcook.