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Pork and Pineapple Kabobs
Pork and Pineapple Kabobs

Pork and Pineapple Kabobs

9 Review(s)
Cook Minutes 39 Min
Prep : 10 Min Cook: 29 Min
Fresh pineapple chunks add a touch of sweetness to these pork and veggie kabobs, while barbecue sauce and some time on the grill lend a smoky taste. Get grilling with yet another great recipe from the KRAFT KITCHENS - these Pork and Pineapple Kabobs are a must-try!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Original BBQ Sauce
2 Tbsp. Heinz Dijon Mustard
1 Tbsp. finely chopped fresh rosemary
1 pound boneless pork chops, cut into 1-inch pieces
1 cup fresh pineapple chunks (1 inch)
1 cup green pepper squares (1 inch)
1/2 cup red onion chunks (1 inch)
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How do I make it ?
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Step 1
Mix first 3 ingredients. Reserve 1/4 cup sauce for later use. Pour remaining sauce over chops in shallow dish; turn chops over to coat both sides of each. Refrigerate 15 min. to marinate.
Step 2
Heat barbecue to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto 8 skewers alternately with pineapple, peppers and onions.
Step 3
Grill 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.
Kraft Kitchen Tips!
Substitute 1/2 tsp. dried rosemary leaves for the fresh rosemary.
Make Ahead
Meat can be marinated up to 24 hours in refrigerator before grilling as directed.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4 g
20 %
Cholesterol 65 mg
Sodium 540 mg
23 %
Carbohydrate 15 g
Fibre 1 g
Sugars 10 g
Protein 24 g
Vitamin A
4 %
Vitamin C
50 %
4 %
8 %
Makes 4 servings, 2 kabobs (165 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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