Pineapple Pork Kebobs

  • Yield: 4 servings


Rosemary Garlic Marinade:
1/2cup olive oil
2tablespoons fresh rosemary, minced
4 garlic cloves, minced
Pineapple Pork Kebobs:
1pound pork tenderloin, cut 1-inch chunks
1cup pineapple, cut 1-inch chunks
1cup sweet onion, cut 1-inch
1cup rainbow peppers, cut 1-inch chunks
10-inch skewers, soaked
Rosemary Veggies:
2cups broccoli, chunked
1cup cherry tomatoes, cut in half
4tablespoons 580


  1. To make the marinade: Mix olive oil, rosemary and garlic in small mixing bowl. Divide in half.
  2. To make the kebobs: Thread pork, pineapple, onions and peppers onto skewers.
  3. Brush skewers with half of Rosemary Garlic Marinade, season with salt. Let stand 5 minutes.
  4. Place skewers under preheated broiler 5 inches from heat; broil 10-15 minutes or until meat is firm and lightly browned.
  5. To make the vegetables: Heat remaining marinade in large skillet on medium-high heat. Add broccoli and cherry tomatoes, cook for 5 minutes, or until broccoli is bright green and tender. 
Remove from heat and add cheese.

Recipe courtesy of  Produce for Kids


Nutritional Info *per serving

  • Calories 580
  • Fat 33.7g
  • Cholesterol 83mg
  • Sodium 335mg
  • Carbohydrate 34.8g
  • Fiber 5.5g
  • Protein 33.3g