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Pork and Pineapple Kebabs
with quinoa and mixed green salad

Active: 30 minTotal: 1 hr

Pork and pineapple is a classic combo (Hawaiian pizza anyone?) and tonight we're putting them on skewers for a fun kebab night. Our vegetarians will enjoy a colorful melange of veggie kebabs. Pair with a simple green salad for an easy way to kick off the week.


Pork and Pineapple Kebabs:
  • Green onions - 3 stalks, chopped, green and white pieces separated
  • Apple cider vinegar - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Brown sugar - 1 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Pork chops - 1 lb, cubed ((You can also sub chicken breast))
  • Pineapple - 1/2 , cubed
  • Skewers - 12 to 24
  • Quinoa - 2/3 cup, uncooked ((Or sub 2 cups cook. Skip for low-cal))
Mixed Green Salad:
  • Dijon mustard - 1 tsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 1/2 lb

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make marinade - Chop green onions. Mix with apple cider vinegar, soy sauce, brown sugar, and oil.
  2. Pork - Cube into 1”(2.5 cm) pieces. Place into a Ziploc bag or container and cover in marinade. If it’s in a container, you can tenderize the meat with a fork; if bag, massage the meat a bit to get those flavors in there. Marinade for at least 30 minutes and up to a day. (Can be done up to 1 day ahead)
  3. Pineapple - Prep as directed. If making tomorrow night’s dinner, you can prep the whole pineapple but chop tomorrow night’s portion into smaller pieces for a salsa. (Can be done up to 3 days ahead)
  4. Prep skewers - Thread skewers through pork and pineapple. I use two skewers per / kebab (as shown in meal photo) for easier flipping during the cooking process . Place kebabs on a sheet pan, sprayed lightly with cooking oil.
  5. Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)


  1. Preheat oven to 375F (191C) degrees.
  2. This first searing step is optional, but I highly recommend it to get some nice browning on both the pork and the pineapple. If you don’t want to drag out another pan, don’t worry about it. Preheat a grill pan over medium-high heat and then place as many skewers as can fit onto heated grill pan. Sear for 2 to 3 minutes, flip and sear for another two minutes on the other side. Transfer seared kebabs to sheet pan (or if your grill pan is big enough, just transfer straight into the oven).
  3. Roast kebabs in the oven for another 6 to 8 minutes until pork reaches 145F (63C) degrees. If you didn’t go through the searing step, roast for 12 to 15 minutes.
  4. While kebabs are roasting, whisk together Dijon, balsamic vinegar, and cooking oil.
  5. When kebabs are done, toss vinaigrette with mixed greens. Enjoy with quinoa.

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This meal has 35 reviews

it was great, only thing i would change is add more spices on the pork. it was on the bland side.

By: Kent
Posted: Nov 10, 2014
Diet: Original

I prepped the pork the usual way for all of the other proteins: stabby-stabby and then salt and pepper. (I didn't marinate the pork at all.) After everything on skewers, I sprinkled a garlic and herb bbq spice mix that I had on hand. Came out really good!

By: Annie
Posted: Oct 14, 2014
Diet: Original

Only made the kebabs... Marinated all day and still terribly bland.

By: Lainie
Posted: Aug 09, 2014
Diet: Original

Yummy, I marinated the pork first thing in the am. It was very flavorful and my kids also loved it. Like others I served it with brown rice and a yummy salad. Will be making it again.

By: Trisha
Posted: Jun 25, 2014
Diet: Original

this was yummy...I did substitute the quinoa with brown rice (only because I sent my son to store and he didn't know what it was...lol)

By: Lisa
Posted: Jun 02, 2014
Diet: Original

My pickiest eater (and the other kids) really loved this but I wasn't a huge fan.

By: Kim
Posted: May 26, 2014
Diet: Original