Posted on Tuesday, June 5th, 2018 in appetizer, barbecue, side dish

The pineapple pork kebab recipe you need at your summer BBQ 

Pineapple and pork were meant to be. Don’t agree? You will after trying Big Poppa’s Pineapple Pork Kebabs recipe. The sweet flavors of the pineapple paired with a coat of Big Poppa’s Sweet Money Championship Rub infuse the pork with irresistible flavor. Throw some onions in alongside with red bell pepper and marinate with Teriyaki sauce and you’ve got yourself a flavor party.

Try making Big poppa’s Pineapple Pork Kebabs at your next cookout, but make sure to make extra, these kebabs will be gone before you have a chance to sit down and eat.

Course: Appetizer, Side   Cuisine: American   Prep Time: 1 hr   Cook Time: 20-30 min   Servings: 2-4


1/2 Smithfield Prime Boneless Pork Loin

1 whole sweet onion

1 whole red bell pepper

2 cup fresh pineapple chunks

3-4 tablespoons Big Poppa Smokers Sweet Money Championship Rub

1-2 flexible kebab skewers

20 oz Island Teriyaki Marinade


Preheat grill/cooker to 250F

Trim and cut the boneless loin into cubes, around 2″ per cube

Cut onion into 1-1.5″ squares, to be used as spacers

Cut red bell pepper into 1-1.5″ squares, to be used as spacers

Season pork, onion, bell pepper, and pineapple with Big Poppa Smokers Sweet Money Championship Rub

Take flexible kebab skewer and thread on bell pepper, onion, pork, and pineapple – repeat until the length of the skewer is almost full, but make sure to leave some room so you can handle the skewer later

Put assembled kebab into a large ziplock bag and add the bottle of Teriyaki Marinade

Carefully remove air from marinade bag, and put in fridge for 20 minutes

Remove the kebab from the bag,  place on grill/in cooker over indirect heat, cook for 12-14 minutes, pull and set aside

Increase cooker temperature to 400F for searing

Sear kebabs at high heat, looking for caramelization

Check internal temp of pork, pull from the cooker at 145F (so pork is still pink and tender)

Remove from skewer, plate over a bed of rice or side of your choice


Leave a Reply

Your email address will not be published. Required fields are marked *