Marinated Pork and Pineapple Kabobs


  • 2 boneless pork loin chops (about 1 pound), cubed into bite size pieces
  • 1 mango, peeled and diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red onion, minced
  • Small squirt of sriracha
  • 1 pineapple (you may not use the whole thing depending on the size of pineapple you get)
  • Sliced basil (optional garnish)


  1. To make the marinade, add your mango, lime juice, red onion, and sriracha into a blender with a little bit of salt and pepper
  2. Add your cubed up pork to a large ziplock bag and pour your marinade over the pork
  3. Close the bag, massage the marinade into the pork, and let it sit in your fridge for at least an hour
  4. When your pork is almost done marinating, dice your pineapple into pieces that are approximately the same size as your pork
  5. Take your pork out of the fridge, and, alternating between pork and pineapple, skewer the meat and fruit (you can use metal skewers or bamboo, but if you use bamboo and are using an actual grill [not a grill pan], you’ll need to soak them first)
  6. I had about 6 cubes of pork on each kabob and about 5 of pineapple
  7. Once all your kabobs are ready, heat a grill pan (or actual grill) over medium with some coconut oil. Olive oil works as well
  8. Grill the kabobs, turning often, until the pork is cooked to your preference (I like mine medium)
  9. Be careful to watch the kabobs closely. Because of the sugar in the mango and the pineapple, they can char quickly (but the char tastes yummy!)
  10. Optional garnish: sliced basil