Pork, Pineapple, and Red Onion Kebabs: Flavorful Grilling in Minutes

Bring together sweet, savory, and smoky flavors in this easy pork, pineapple, and red onion kebab recipe for perfect grilling any night.

By Medha deb

Created on Sep 28, 2025

Bring together sweet, savory, and smoky flavors in this easy pork, pineapple, and red onion kebab recipe for perfect grilling any night.

Pork, Pineapple, and Red Onion Kebabs: Sweet, Savory, and Simple Grilling

If you’re looking for a quick yet flavorful grilled dish that bridges sweet, savory, and smoky in every bite, pork, pineapple, and red onion kebabs are the answer. This recipe transforms everyday ingredients into a vibrant, weeknight-friendly meal that’s as suitable for relaxed backyard barbecues as it is for casual family dinners. With a simple spice rub and a few minutes on the grill, you’ll enjoy juicy pork, caramelized pineapple, and perfectly charred onion, all on a skewer.

Why You’ll Love This Recipe

Quick Prep & Cook: Ready in about 20 minutes, including grilling.
Balanced Flavors: Sweet pineapple, savory pork, and zesty onions.
Customizable: Easily swaps in other proteins or veggies.
Nutrient Dense: Contains protein, fiber, and vitamins.
One Grill, Many Occasions: Perfect for weeknights or entertaining.

Key Ingredients

Every component of this recipe brings something to the table—flavor, texture, or nutritional benefit.

Pork Loin: Lean and tender, ideal for grilling.
Pineapple: Naturally sweet, caramelizes beautifully under heat.
Red Onion: Adds mellow zing and turns sweet as it cooks.
Brown Sugar: Enhances caramelization and blends savory and sweet notes.
Chili Powder & Cumin: Give smoky depth and a mild kick.
Olive Oil: Promotes browning and moisture retention.
Salt & Pepper: Essential for balanced seasoning.

This combination produces a dazzling spectrum of flavors with minimal fuss. All produce is easily available year-round for a flexible menu option.

Ingredient Table: Quick Reference

Ingredient	Amount	Purpose
Pork loin	1 1/2 lb (cut into 1-inch pieces)	Main protein, grills juicy and tender
Pineapple	1/2 small (cored, cut into 1-inch pieces)	Sweetness, acidity, caramelization
Red onion	1 medium (cut into 1-inch pieces)	Sharpness, color, becomes sweet
Brown sugar	1 Tbsp	Sweetness, caramelization
Chili powder	1 tsp	Mild spice, smoky flavor
Ground cumin	1/2 tsp	Earthy, warm notes
Olive oil	1 2/3 Tbsp (divided)	Moisture, prevents sticking
Salt	1/2 tsp	Seasoning
Pepper	1/2 tsp	Seasoning

Step-by-Step Directions

1. Prep Your Ingredients

Cut pork loin into uniform 1-inch cubes for even cooking.
Slice pineapple and red onion into 1-inch chunks, aiming for similar sizes to ensure consistency on the grill.

If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.

2. Make the Spice Mixture

Mix brown sugar, chili powder, cumin, salt, and pepper in a bowl.
Drizzle in 1 Tbsp olive oil and stir to create an even mixture.

This rub forms the flavorful foundation for the kebabs’ exterior crust.

3. Toss and Thread

Add pork pieces to the spice bowl and toss thoroughly so every piece is evenly coated.
Alternately thread pork, pineapple, and red onion pieces onto the skewers, pressing them closely for charring and moisture retention.
Brush skewers lightly with the remaining olive oil.

4. Grill to Perfection

Preheat your grill to medium-high heat (about 400°F / 205°C).
Arrange skewers directly over the heat source.
Grill for 8–10 minutes, turning every few minutes, until the pork is browned and cooked through (internal temp 145–150°F), and the pineapple and onion are caramelized and slightly charred.

Rest the kebabs for a couple of minutes before serving. The pork’s interior should remain juicy while still reaching food-safe temperatures.

Tips for Success

Uniform Pieces: Keep pork, fruit, and onion pieces roughly the same size to ensure even cooking.
Don’t Overcrowd: Avoid packing the skewers too tightly—leave slight gaps so the heat can circulate and char each piece.
Digital Thermometer: For perfectly juicy pork, use a meat thermometer and remove from grill at 145°F; rest as the temp climbs a bit more.
Rest Meat: Allow kebabs to rest before serving to lock in juices.

Ingredient Swaps & Additions

Pork Cuts: Swap pork loin with tenderloin or boneless pork chops for similar results.
Vegetable Medley: Add bell peppers, zucchini, or cherry tomatoes for color and variety.
Marinade Boost: Add minced garlic, ginger, or a splash of pineapple juice into the spice rub for extra punch.
Plant-Based: Use marinated tofu or thick mushrooms for a vegetarian twist.

Nutrition Highlights

Grilled kebabs offer a balanced meal with lean protein, dietary fiber, and antioxidants.

Pork loin: Lean source of protein and B vitamins.
Pineapple: Contains vitamin C, manganese, and digestive enzymes.
Red onion: Packed with antioxidants and adds prebiotics for gut health.

By grilling, you reduce the need for added fats, keeping calories modest while maximizing flavor.

Serving & Pairing Suggestions

Steamed Jasmine or Brown Rice complements the sweet-savory notes.
Grilled flatbreads offer a delightful contrast in texture.
Fresh green salads with light vinaigrette refresh the palate.
Simple dips like garlic yogurt sauce or chili-lime crema pair wonderfully with smoky kebabs.

For gatherings, pair these kebabs with other grilled delights or summery drinks—think sparkling lemonade or a light, tropical spritzer.

Make-Ahead & Storage Tips

Prep Ahead: Chop pork, pineapple, and onion up to 1 day in advance; store separately in airtight containers in the fridge.
Marinate: The spice rub can be added to pork and refrigerated several hours ahead for deeper flavor.
Leftover Kebabs: Cool thoroughly, then store in airtight containers in the fridge for up to 3 days.
Reheat: Gently warm leftovers in the oven or on a skillet; avoid microwaving as it can overcook pork and dry out fruit.

Frequently Asked Questions (FAQs)

Q: Can I use a different meat for these kebabs?

A: Yes. Chicken breast or thigh, shrimp, or even beef cubes make excellent alternatives. Adjust cook times as needed for the chosen protein.

Q: Can I grill kebabs indoors?

A: Absolutely. Use a grill pan or broiler on medium-high heat and follow the same basic method, watching closely for caramelization.

Q: Is fresh pineapple necessary, or can I use canned?

A: Fresh pineapple provides optimal texture and caramelization, but well-drained canned pineapple chunks can be used in a pinch.

Q: How do I prevent wooden skewers from burning?

A: Soak wooden skewers in water for at least 30–60 minutes before using to help prevent burning on the grill.

Q: Are these kebabs spicy?

A: The chili powder adds a gentle warmth but is not overpoweringly hot. For extra heat, add a dash of cayenne or serve with a spicy sauce.

More Grilled Recipes to Try

Chipotle Flank Steak with Corn Salsa: Bold spicy steak paired with fresh, sweet corn salsa.
Jalapeño Popper Stuffed Burgers: Classic burgers with a creamy, spicy twist.
Chicken Broccoli Ranch Packets: Oven- or grill-ready packets for a simple family meal.

Final Thoughts

Pork, pineapple, and red onion kebabs are a winning combination for minimum effort and maximum flavor. Whether you’re seeking a new weeknight dinner staple, prepping for a summer cookout, or craving something with tropical zest, these kebabs deliver. The balance of juicy pork, sweet fruit, and zesty onion—together with a smoky spice crust—creates a satisfying dish that can be adapted for all seasons and palates. Enjoy the easy prep and the mouthwatering results, time and again.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb