Grilled Pineapple Mango Pork Kabobs

Cook Time

15 mins

Cooking Method






Prep Time

60 mins


3 - 5


2 large Boneless Pork Chops

2 tbs light Brown Sugar

Cilantro, Fresh

1tsp Dijon Mustard

2 minced Garlic, Cloves

Fresh Ground Pepper


1 ½ cups cubed Mango

1 ½ cups Pineapple, Diced

½ Red Bell Pepper

½ Red Onion, Diced


1/3 cup Soy Sauce, Low Sodium

2 tsp Worcestershire Sauce

Recipe Highlights

Nothing says summer like freshly grilled protein and fruit. Liven up your summertime cookouts with this Grilled Pineapple Mango Pork Kabobs Recipe. This light and easy recipe hits just the right notes of sweet, sour, and savory.

Macros per skewer (making 5 skewers)

  • Cal: 212
  • Protein: 17.3g
  • Carbs: 17.1g
  • Fat: 9.9g

Pork Marinade Ingredients:

  • 1/3 cup low-sodium soy sauce (gluten-free if needed)
  • 2 tbs light brown sugar (Swerve substitute works too)
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 garlic cloves minced (or ½ tsp garlic powder)
  • fresh ground pepper to taste

Note: If using wooden skewers, soak them in water for 30 minutes before using them on the grill

Cooking Instructions

  1. To make the marinade, combine all ingredients into a large bowl and whisk together. Add the cubed pork to the bowl and either cover with plastic wrap, or transfer to large plastic bag if you don’t have enough fridge space. Refrigerate for 45-60 minutes.
  2. When you have 10 minutes left on your marinade timer, start your Country Smoker. Set it to “smoke”. Once the fire pot has caught crank it up to 350°F. *Before starting your grill, you may want to use Pam for Grilling Spray to prevent the skewers from sticking to the grates. Spraying after your grill has started may cause flare ups.
  3. While the grill is heating up, prep the rest of your ingredients. Remember to keep the sizing about the same. If you fruit was frozen, make sure you let it thaw before you try to skewer it!
  4. Remove the pork from the fridge and prepare the skewers. If you have extra of anything just pop it onto another skewer if you’d like.
  5. Grill the kabobs on 350°F, rotating every few minutes to evenly cook all ingredients. Pork is finished when internal temperature reaches 145°F. Allow to rest for 3-5 minutes after removing them from the grill.
  6. Sprinkle the diced fresh cilantro to garnish and serve with a lime wedge or juice the lime onto the skewer prior to serving. Serve over rice, spinach, or whatever your stomach desires.

Special Tools

  • Bowl
  • Garlic Press
  • Plastic Wrap

Country Smoker's Tip

If you’re looking for the perfect beer to pair with this meal, try your favorite blonde ale or lager. A light, crisp white wine would also pair well with this dish. Think unoaked Chardonnay, Pinot Noir Rose or a Sauvignon Blanc.


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