Everyone in the Hughes household LOVED these kabobs. They were so tasty! My husband bought us a new grill rack for our outside grill, so it made me want to find new ways to use it and kabobs seemed like a fun idea. Let me just tell you, these sweet and sour pork and pineapple kabobs were over the top delish. I will definitely be making these again in the future.
Get everyone involved.
Kabobs are fun because everyone can make their own, adding whatever they like on theirs. Our kids had a blast making their own kabobs and they all agreed that theirs tasted delicious!
This recipe was inspired by a recipe in an old Better Homes and Gardens cookbook. I didn’t change much, because their way is almost perfect, in my opinion! The secret is in the sauce… and the grill, of course. What is it about a grill that makes everything taste better?
A couple of Kabobing Tips.
Here are three little tips that I didn’t think about until after we were grilling our kabobs:
- Put a piece of bell pepper on the ends of the kabob. They peppers don’t fall off of the skewer as easily as the carrots and pineapple, so they hold all the food on the skewer better.
- Put the meat closer to the ends away from the handle of the skewer. The heat is higher closer to the middle of the grill and since the meat takes longer to cook that is where you will want the meat.
- Spray grill rack with nonstick cooking spray and coat the kabobs one time with the sauce before putting them on the grill. Doing these two things will prevent the pork from getting stuck to the grill rack.
A little bit of randomness.
Okay, so this is random, but too good not to share. Check out this carrot that came in my bag of baby carrots! (shock face) My daughter was super excited to eat our special bonus carrot. How fun is this?
Have you ever gotten a bonus “Mama” carrot in with your baby carrots?
Question: How do you eat kabobs?
As we allowed our kabobs to cook I googled “how to eat kabobs”, because I honestly did not know. After watching videos telling us how NOT to eat kabobs we decided to ignore the videos and do whatever we wanted. I taught the kids to pull one food off of the skewer at a time using their fork and then eat it with their fork. I know this isn’t the way you are “supposed” to eat food off of a kabob, but with kids it just seemed to be the best way… well… that, and I love the taste of pork, pineapple, and bell pepper all in one bite and that is easier to accomplish with a fork.
So, that is how we ate ours. How do you eat yours? Drop us a comment below.
Are you ready to give this yumminess a try?
Here is what you need:
½ of a bag of Baby carrots
1 (8 oz.) can pineapple chunks
¼ cup red wine vinegar
1 tablespoon olive oil
1 tablespoon soy sauce
1-1/2 teaspoon cornstarch
1 teaspoon sugar
2 cloves garlic
1/3 cup water
1 pound lean boneless pork chops
1 small green pepper
1 small red pepper
Here is what you do:
Cut carrots in half. In a saucepan cook carrots, covered in boiling water for 8 minutes; drain well and transfer carrots to a bowl.
While carrots are cooking prepare the other ingredients: Trim fat off of pork and cut into approximately 1-inch chunks. Rinse and drain pineapple chunks. Coarsely chop red and green pepper into approximately 1-inch chunks.
Using the same pan you cooked the carrots in combine and cook vinegar, oil, soy sauce, cornstarch, sugar, water and garlic. Mix well so there are no chunks of cornstarch and allow to cook until thickened.
Load up the food onto skewers. You can do this in any order. We had the kids each make their own and they thought it was really fun. (This probably goes without saying, but if your kids are young be sure to help them. The tips of the skewers are sharp.)
Grill the kabobs on an uncovered grill for approximately 15-20 minutes, coating with the sauce every few minutes.
Rotate the kabobs, being sure to cook all sides, and continue coating kabobs with the sauce every few minutes.
Makes 6 kabobs
Each kabob will vary. You will have to pay attention to the amount of meat that goes on to each skewer for accurate smart points totals with each one. The pineapple and peppers won’t affect the smart points, (eat as much of that as you can) so it is really just a matter of dividing the pork evenly between the 6 kabobs.
1 kabob is just 3 WW Smart Points.
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- Serves: 6 kabobs
- Serving size: 1 kabob
- Calories: 138
- Fat: 7 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 11 g
- Sugar: 6 g
- Sodium: 312 mg
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 22 mg
- ½ of a bag of Baby carrots
- 1 (8 oz.) can pineapple chunks
- ¼ cup red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1-1/2 teaspoon cornstarch
- 1 teaspoon sugar
- 2 cloves garlic
- ¼ cup water
- 1 pound lean boneless pork chops
- 1 small green pepper
- 1 small red pepper
- In a saucepan cook carrots, covered in boiling water for 8 minutes; drain well and transfer carrots to a bowl.
- Trim fat off of pork and cut into approximately 1-inch chunks.
- Rinse and drain pineapple chunks.
- Coarsely chop red and green pepper into approximately 1-inch chunks.
- Using the same pan you cooked the carrots in combine and cook vinegar, oil, soy sauce, cornstarch, sugar, water and garlic. Mix well so there are no chunks of cornstarch and allow to cook until thickened.
- Load up the food onto skewers. You can do this in any order. We had the kids each make their own and they thought it was really fun. (This probably goes without saying, but if your kids are young be sure to help them. The tips of the skewers are sharp.)
- Grill the kabobs on an uncovered grill for approximately 15-20 minutes, coating with the sauce every few minutes. Rotate the kabobs, being sure to cook all sides, and continue coating kabobs with the sauce.
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*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.