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Aloha Pork Kebobs


These are a smart choice when grilling for a crowd - a little pork goes a long way when you add colourful fruit and veggies. It makes them look plentiful.

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  • 8 large skewers
  • 1/4 c ketchup
  • 3 T soy sauce
  • 1 T dark sesame oil
  • 4 garlic cloves, minced, or 2 1/2 t bottled chopped garlic
  • 2 pork tenderloins
  • 1 small pineapple, peeled, or 14 oz can pineapple slices, drained
  • 1 red onion
  • 1 red pepper
  • vegetable oil


Adapted from


Step 1

If using wooden skewers, soak in water. In a large bowl, stir ketchup with soy, sesame oil and garlic. Slice tenderloins in half lengthwise, then into 1 inch thick chunks. Add pork to ketchup mixture and turn to coat. Let stand at room temperature, 20 minutes, or cover and refrigerate up to 2 hours.
Meanwhile, cut fresh pineapple lengthwise into quarters. Slice out core. Then slice into large chunks. If using canned pineapple, slice each ring into 3 pieces. Slice onion into 4 wedges, then slice each wedge in half crosswise. Cut pepper into quarters, then cut each quarter into 4 pieces. Place all in a bowl and lightly drizzle with oil. Toss to evenly coat.
Oil grill and heat barbecue to medium. Alternately thread meat, pineapple and vegetables onto skewers. Place kebobs on grill. Barbecue, covered, turning occasionally, until meat is firm when pressed, 10 to 15 minutes. Good with herbed rice.


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