Grilled Pork and Pineapple Kabobs are flavorful and delicious, perfect for any night of the week. Tender and juicy chunks of pork shoulder, fresh pineapple, sweet peppers and onions tossed in our favorite dry rub for an amazing cookout recipe!
We can almost always find a good deal on pork shoulder at the grocery store. Sometimes we find the boneless pork butt or the pork shoulder that includes a bone. Either way, it’s a really affordable and versatile cut of meat that we can make many different meals from.
Pork butt and pork shoulder are the same and usually come 2 to a package. Cook it whole, slice it into pork steaks, cut it up for kabobs or grind it to make homemade sausage. So many options!
1 ½ pounds pork shoulder, cut into 1 ½ – 2 inch chunks
1 large sweet pepper, cut into bite sized pieces
1 onion, sliced into wedges
2 green onions, white parts, sliced (optional)
2 tablespoons olive oil
¼ cup brown sugar
2 tablespoons granulated garlic
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons dried thyme
1 teaspoon dry mustard
1 teaspoon black pepper
¼ teaspoon red pepper flakes
2 cups pineapple chunks
Prepare grill fire to about 350° with hickory or oak for smoke flavor.
Mix pork and vegetables with olive oil.
Mix brown sugar with garlic, smoked paprika, salt, pepper, dry mustard and red pepper flakes.
Sprinkle over pork and vegetables and toss to coat well.
Thread onto skewers alternating with pineapple chunks.
Grill skewers over indirect heat with the lid closed for 15 minutes.
Turn skewers and continue to cook until internal temperature of pork reaches at least 145°. We cooked ours to about 150°.
Remove from grill to a serving tray and serve immediately.