Pineapple Kebabs Recipes

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GRILLED PORK AND PINEAPPLE KABOBS



Grilled Pork and Pineapple Kabobs image

Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.

Provided by skinnymom

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h20m

Yield 10

Number Of Ingredients 15

1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
10 bamboo skewers
2 teaspoons vegetable oil, or as needed
3 cups cubed fresh pineapple
2 red bell peppers, cut into cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds

Steps:

  • Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
  • While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
  • Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
  • Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
  • Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g

PINEAPPLE BEEF KABOBS



Pineapple Beef Kabobs image

"I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 can (6 ounces) unsweetened pineapple juice
1/3 cup honey
1/3 cup soy sauce
3 tablespoons cider vinegar
1-1/2 teaspoons minced garlic
1-1/2 teaspoons ground ginger
1-1/2 pounds beef top sirloin steak, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch chunks
12 large fresh mushrooms
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2-1/2 cups uncooked instant rice

Steps:

  • In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.

Nutrition Facts : Calories 412 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 534mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 3g fiber), Protein 31g protein.

ULTRA EASY PINEAPPLE CHICKEN KABOBS



Ultra Easy Pineapple Chicken Kabobs image

For people who love chicken, pineapple, and pepper.

Provided by c siebester

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 2

Number Of Ingredients 6

1 green bell pepper, cut into 1-inch pieces
½ onion, cut into 1-inch pieces
½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 (15 ounce) can pineapple chunks, drained
¼ cup barbeque sauce, or as needed
6 skewers

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
  • Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 49.6 g, Cholesterol 64.6 mg, Fat 3.1 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 410.9 mg, Sugar 41.1 g

PINEAPPLE KEBABS



Pineapple Kebabs image

This is an Indian inspired kebab recipe that's quick, easy, and oh so tasty! Best used with chicken, although beef or shrimp may work well also. If grilling meat kebabs only, skewers may be prepared ahead and soaked in marinade to be brought along to potluck BBQ dinners, picnics, etc.

Provided by SmurfyGirl

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

3 chicken breasts (chicken thighs, beef or shrimp may be substituted)
1/2 cup pineapple juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon grated garlic
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon chopped fresh cilantro
pineapple chunk
red pepper
cherry tomatoes
red onion

Steps:

  • If using wooden kebab skewers, soak in water to prevent burning while grilling.
  • Cube chicken.
  • Mix all Marinade ingredients.
  • Add chicken to marinade. Refridgerate for at least 2 hours, but the longer the better.
  • Skewer the meat. If using veggies as well, skewer a mix of veggies and meat on each skewer.
  • Grill 10-15 minutes while basting kebabs with remaining marinade.

VANILLA LIME PINEAPPLE SKEWERS



Vanilla Lime Pineapple Skewers image

Provided by Alton Brown

Categories     dessert

Time 2h32m

Yield 4 servings

Number Of Ingredients 6

1 vanilla bean
8 ounces dark brown sugar, approximately 1 cup firmly packed
1/2 cup freshly squeezed lime juice
Pinch kosher salt
1 whole pineapple
8 (12-inch) metal skewers

Steps:

  • Split open the vanilla pod and scrape out the pulp, and add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.
  • Preheat grill on high.
  • Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes.
  • Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total, or until the pineapple is tender. Serve with any remaining sauce.

LAMB, BELL PEPPER AND PINEAPPLE KEBABS



Lamb, Bell Pepper and Pineapple Kebabs image

Provided by Food Network

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 12

1 (1 1/2-pounds) lamb neck fillet or boneless leg of lamb, trimmed and cut into 1 1/4-inch chunks
3/4 cup pineapple juice
4 tablespoons malt vinegar
1/2 cup molasses sugar or brown sugar
Kosher salt and freshly ground black pepper
Cold water, as needed
2 large green bell peppers, seeded
2 large red bell peppers, seeded
2 red onions
1 fresh pineapple
3 large bananas, just ripe
Sunflower or groundnut oil (peanut), for brushing

Steps:

  • Wash the lamb neck and pat it dry with paper towels. In a medium bowl, mix together the pineapple juice, vinegar, sugar, and adjust the seasonings with salt, and pepper. Transfer the lamb to a bowl and pour over half of the marinade. Cover the bowl with plastic wrap, and set the meat in the refrigerator to marinate for 1 hour or up to 4 hours.
  • Soak the wooden skewers in cold water for at least 30 minutes prior to cooking the kebabs. The water will help prevent them from burning.
  • Dice the bell peppers and onions into 1 1/4-inch cubes. Using a sharp knife, remove the skin from the pineapple, quarter the fruit lengthwise and discard the hard central core from each piece. Cut the pineapple flesh as well as the banana into similar-sized chunks. Thread the bell peppers, onions, pineapple, banana, and lamb evenly onto the soaked skewers to make 10 to 12 generously laden kebabs.
  • Heat a griddle pan over high heat or preheat a grill to medium-high heat and lightly oil the grates, or preheat the broiler. Brush the kebabs with some oil. Place the kebabs onto the grill, turning frequently, and using the remaining marinade for basting. They should be done after around 10 minutes, turning frequently.

HAM & PINEAPPLE KABOBS



Ham & Pineapple Kabobs image

For a twist on the usual holiday fare, we turn ham and pineapple into juicy kabobs. The marinade gets its zip from hoisin, teriyaki and soy sauces. -Chandra Lane-Sirois, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 9

1/4 cup hoisin sauce
1/4 cup unsweetened pineapple juice
1/4 cup teriyaki sauce
1 tablespoon honey
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons reduced-sodium soy sauce
KABOBS:
2 pounds fully cooked boneless ham, cut into 1-inch pieces
1 large fresh pineapple, peeled, cored and cut into 1-in. cubes (about 4 cups)

Steps:

  • In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight., Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat., Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 1109mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 15g protein.

PORK AND PINEAPPLE KEBABS



Pork and Pineapple Kebabs image

A different twist on the traditional pork and fruit combination. I like to serve this with rice. Cooking time includes marinating time.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons red wine vinegar
1 garlic clove, minced and mashed to a paste with
1/2 teaspoon salt
1 tablespoon hot red pepper flakes
1/4 cup vegetable oil
1 1/2 lbs boneless pork shoulder, trimmed or 1 1/2 lbs pork loin, cut into forty 1 inch pieces
1/4 cup ketchup
2 tablespoons distilled vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon oriental sesame oil
4 lbs pineapple, peeled, cored, and cut into thirty 3/4 inch thick wedges
ten wooden skewer, 10 inch, soaked in water for 30 minutes

Steps:

  • In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified.
  • Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
  • In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
  • Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer.
  • Brush the kebabs with some of the reserved marinade and grill, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy.
  • Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more.

Nutrition Facts : Calories 826.9, Fat 48.9, SaturatedFat 13.8, Cholesterol 120.9, Sodium 1037.8, Carbohydrate 70.4, Fiber 6.6, Sugar 54.7, Protein 31.6

PORK AND PINEAPPLE KEBABS WITH SWEET-AND-SOUR SAUCE



Pork and Pineapple Kebabs with Sweet-and-Sour Sauce image

Categories     Pork     Marinate     Low Cal     Pineapple     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 13

2 tablespoons red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon dried hot red pepper flakes
1/4 cup vegetable oil
1 1/2 pounds boneless trimmed pork shoulder or pork loin, cut into forty 1-inch pieces
1/4 cup ketchup
2 tablespoons distilled vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon Oriental sesame oil
a 4-pound pineapple, peeled, cored, and cut into thirty 3/4-inch-thick wedges
ten 10-inch wooden skewers, soaked in water for 30 minutes

Steps:

  • In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified. Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
  • In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
  • Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer. Brush the kebabs with some of the reserved marinade and grill them on a rack set 5 to 6 inches over glowing coals, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy. Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more. (Discard any remaining marinade; do not serve it as an accompaniment.)

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From cookingclassy.com


PINEAPPLE SHRIMP KABOBS | GRILL, OVEN, OR STOVETOP
Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed. Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling.
From wellplated.com


CHICKEN, BACON, PINEAPPLE KEBABS - SWEET PEA'S KITCHEN
Step 2. Thread pieces of the red pepper, onion, bacon-wrapped chicken, and pineapple on the skewers. a. b. Step 3. Preheat the grill. Step 4. In a saucepan on the stove, bring the pineapple juice, cornstarch, brown sugar, and soy sauce to a boil. …
From sweetpeaskitchen.com


BBQ CHICKEN KEBABS - BUDGET BYTES
1 day ago Place the red onion in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Cut the pineapple into 1-inch cubes. Cut the chicken breast into 1-inch cubes, then place the chicken pieces in a bowl. Drizzle 1 Tbsp cooking oil on top, then add the smoked paprika, sweet paprika, garlic powder, salt, and pepper.
From budgetbytes.com


PINEAPPLE CHICKEN KEBABS - SWEET PEA'S KITCHEN
Add the ketchup, soy sauce, pineapple juice, honey, rice wine vinegar, minced garlic, ground ginger and oil to a bowl, and whisk until well combined. Step 2. Place the cut-up chicken into a Ziploc bag, and pour the sauce mixture over it. Close the bag, and place into the refrigerator to marinate for at least one hour. Step 3.
From sweetpeaskitchen.com


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