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pineapple pork kabobs

Pineapple Pork Kabobs with Healthier Hawaiian Macaroni Salad

  • Author: Tiffany La Forge
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: bbq


These Pineapple Pork Kabobs are sweet and savory and grilled to perfection. Served with a healthier Hawaiian Macaroni Salad, this delicious backyard dinner feels like Oahu on a plate.



For the Pineapple Pork Kabobs:

  • 1 1.7-pound Smithfield Slow Smoked Mesquite Flavor Fresh Pork Loin Filet
  • 3 bell peppers (red, green, and orange)
  • 1 red onion
  • 1 pineapple
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • Sea salt and pepper

For the Healthier Hawaiian Macaroni Salad:

  • 1 pound whole wheat elbow noodles
  • 1 cup plain Greek yogurt
  • 1/2 cup high-quality mayonnaise
  • 1/4 cup crème fraîche
  • 1 tablespoon olive oil
  • 4 tablespoons apple cider vinegar
  • 1/2 cup chopped scallions
  • Sea salt and pepper, to taste
  • 1/2 teaspoon paprika
  • 2 carrots, finely diced or shredded
  • 3 celery stalks, finely diced


For the Pineapple Pork Kabobs:

  1. Cut the marinated pork loin into 1 1/2″ cubes and cut the peppers and onions into relatively even, thick pieces. Toss the peppers and onions with the soy sauce, olive oil, crushed garlic, and sea salt and pepper to taste. Let sit for about 15 minutes and soak your wooden skewers in warm water for 15 minutes. Cut the pineapple in thick cubes and skewer the kabobs with three pieces of pork each and alternating pineapple, pepper, and onion pieces.
  2. Preheat and lightly oil the grill. Grill the kabobs over high heat until charred and cooked through, turning the kabobs to evenly cook all sides, about 10-13 minutes total. Serve with a scoop of rice and macaroni salad {recipe below}.

For the Healthier Hawaiian Macaroni Salad:

  1. Cook the elbow noodles until al dente and drain. Toss the macaroni with the apple cider vinegar in a large bowl and let cool completely.
  2. Make the sauce. Whisk together the yogurt, mayo, crème fraîche, olive oil, paprika, and sea salt and pepper to taste. Fold the sauce into the cooled macaroni and fold in the carrots, celery, and scallions. Chill in the fridge for at least 4 hours or overnight. Can be made the day before. Serve salad cold. Enjoy!