Grilled Pork, Pineapple, and Red Onion Kebabs: A Flavorful Skewer Recipe

Sweet, smoky, and tangy flavors come together for a vibrant and nutritious meal choice.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 24, 2025

Sweet, smoky, and tangy flavors come together for a vibrant and nutritious meal choice.

Grilled Pork, Pineapple, and Red Onion Kebabs: A Sweet and Zesty Skewer Recipe

If you’re seeking a meal that’s nutritious, bold in flavor, and quick to prepare, these pork, pineapple, and red onion kebabs are the go-to dish for grill enthusiasts and busy home cooks alike. Combining the succulence of pork loin with the tangy sweetness of pineapple and the gentle bite of red onion, this recipe ensures vibrant flavor in every bite. Whether as a simple weeknight dinner or as the star of your next backyard cookout, these grilled kebabs promise to satisfy both your palate and your schedule.

Why Try Pork, Pineapple, and Red Onion Kebabs?

Balanced Meal: A perfect blend of lean protein, vitamins, and fiber.
Quick to Cook: Ready in under 30 minutes with minimal prep.
Flavor Explosion: Sweet, smoky, and savory elements in every bite.
Versatile for All Occasions: Ideal for weeknight dinners, picnics, and outdoor gatherings.
Healthy Choice: Low in added sugar and loaded with nutrients.

Ingredients You’ll Need

Ingredient	Amount	Notes
Pork loin	1½ lb (680 g)	Cut into 1-inch pieces; opt for boneless for easy skewering.
Pineapple	½ small, cored and cubed	Fresh is best; canned works in a pinch.
Red onion	1 medium	Cut into wedges, then halve each wedge.
Brown sugar	1 Tbsp.	Enhances caramelization and sweetness.
Chili powder	1 tsp.	For a smoky, mild heat.
Ground cumin	½ tsp.	Adds earthy depth.
Olive oil	1⅔ Tbsp. (divided)	Keeps meat juicy and veggies tender.
Salt	½ tsp.	To season throughout.
Pepper	½ tsp.	For a peppery finish.
Wood/metal skewers	As needed	If using wood, soak to prevent burning.

Step-By-Step Directions

Prep the Grill: Heat your grill to medium-high heat to ensure a nice sear and smoky flavor.
Mix the Spice Blend: In a large bowl, combine the brown sugar, chili powder, cumin, 2 teaspoons of olive oil, salt, and pepper. This creates a flavorful rub.
Marinate the Pork: Toss the pork pieces with the spice mixture until coated well.
Prepare the Veggies: Cut the red onion into eight wedges and halve each wedge to fit nicely on the skewers. In another bowl, gently toss the onion and pineapple pieces with the remaining 1 tablespoon of olive oil to ensure even grilling.
Assemble the Skewers: Alternate threading the pork, red onion, and pineapple pieces onto skewers. This boosts both presentation and allows the flavors to mingle on the grill.
Grill the Kebabs: Place skewers on the preheated grill. Cook, turning occasionally, until the pork is fully cooked (about 8-10 minutes). The pork should reach an internal temperature of 145°F (63°C).
Serve: Remove from heat, let rest a few minutes, and serve alone or alongside your favorite sides.

Tips for Perfect Kabobs Every Time

Sizing Is Key: Cut pork, pineapple, and onions to uniform 1-inch pieces so they cook evenly and stay juicy.
Soak Wooden Skewers: Prevent charring by soaking skewers in water for at least 30 minutes before grilling.
Don’t Overcook: Pork loin dries quickly—remove kebabs once they hit 145°F for tender, moist meat.
Use Metal Skewers: For convenience and reusability, plus more even heat distribution.
Rest Before Serving: Let the kebabs sit for a few minutes post-grilling to allow juices to redistribute.

Nutritional Benefits

This dish fits most healthy meal plans, offering a satisfying macro and micronutrient profile per serving:

Calories: 420
Protein: 35g
Carbohydrates: 18g (with 1g fiber and 12.5g sugars, 3.5g added sugar)
Fat: 23g (7.5g saturated fat)
Cholesterol: 99mg
Sodium: 343mg

Values are estimated for one serving; recipe serves four.

Why This Recipe Is a Healthy Choice

Lean pork loin is rich in protein and B vitamins.
Pineapple provides vitamin C, fiber, and natural digestive enzymes.
Red onions offer antioxidants and a source of fiber.
Minimal added sugar keeps the dish balanced.

Flavor Variations and Inspiration

Make this recipe your own by trying some of these tested tweaks:

Spice It Up: Add crushed red pepper or sriracha for extra heat.
Switch the Meat: Chicken breast or turkey tenderloin work as lean alternatives.
Vegetarian Option: Use marinated tofu cubes and extra pineapple and onion.
Marinade Boost: Add 1 tablespoon soy sauce and a splash of lime juice for a tangier twist.
Add Vegetables: Bell peppers, zucchini, or cherry tomatoes pair well for more color and nutrition.

Make-Ahead and Storage Tips

Prep Ahead: Cube ingredients and store in separate containers in the fridge for up to 24 hours before cooking.
Leftovers: Store cooked kebabs in an airtight container for up to 3 days. Reheat gently or enjoy cold atop salads.
Freezing: Freeze the raw, assembled skewers for up to 2 months; thaw before grilling.

Serving Suggestions

Transform your kebabs into a standout meal with these side pairings:

Grilled corn on the cob for an easy, summer-friendly side.
Red rice or wild rice pilaf for a wholesome, hearty base.
Simple green salad—think arugula with lemon vinaigrette.
Garlic bread or pita for soaking up any extra juices.
Tropical salsas—like mango or avocado salsa—for an extra burst of freshness.

Frequently Asked Questions (FAQs)

Can I use chicken or another protein?

Yes. Boneless, skinless chicken breast, turkey, or even firm tofu are excellent substitutes and can be marinated and grilled using the same technique.

How do I know when the kebabs are cooked?

Pork and poultry should reach an internal temperature of 145°F (63°C) for safe consumption. Use a digital thermometer for best results.

What if I don’t have a grill?

No grill? No problem! These kebabs can be cooked under a broiler or on a stovetop grill pan, turning regularly until the pork is browned and cooked through.

Can I make this recipe ahead?

Yes. Ingredient prep can be done up to 24 hours in advance. Assembled raw kebabs can be stored in the fridge until ready to grill.

How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes prior to grilling. Alternatively, use reusable stainless steel skewers.

Expert Tips for Best Grilling Results

Preheat the Grill: Always start with a preheated grill for maximum sear and flavor retention.
Even Spacing: Leave a little space between kebab pieces for even cooking and char.
Rest After Grilling: Rest kebabs for 3–5 minutes before serving to keep the meat juicy.
Easy Cleanup: Line your grill with foil or use a grill basket for effortless cleanup.

Cooking for a Crowd or Meal Prep?

This kebab recipe easily scales up—simply double or triple all quantities. For meal prepping, grilled kebab pieces make a flavorful protein for salads, grain bowls, or wraps throughout the week.

Summary: The Ultimate Summer Skewer

With their harmonious blend of smoky pork, caramelized pineapple, and crisp onion, these grilled kebabs capture the spirit of warm-weather dining in every bite. Quick to prepare, brimming with nutrition, and endlessly adaptable, they are guaranteed to become a regular in your home cooking rotation.

More Easy Grilled Recipes

Grilled Veggie Skewers with Lemon Herb Marinade
Thai Chicken Satay with Peanut Sauce
Shrimp, Pineapple, and Pepper Kabobs
Chimichurri Flank Steak Skewers

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete