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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.

Ingredients

Servings:
4
Metric
Pork and Pineapple Kebabs:
  • Green onions - 3 stalks, chopped, green and white pieces separated
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Italian seasonings - 1 tsp
  • Brown sugar - 1 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Green peppers - 2, chopped into squares
  • Red peppers - 2, chopped into squares
  • Mushrooms, brown or white buttons - 1/2 lb, halved
  • 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:
  • Kidney beans (14oz / 397g can) - 1/2 can ((~1 cup - sub other beans if desired))
  • 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
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Prep

  1. Make marinade - Chop green onions. Mix with red wine vinegar, Dijon mustard, Italian seasonings, brown sugar, and oil.
  2. Green peppers / Red peppers / Mushrooms - Prep as directed. Place veggies into a Ziploc bag or container and cover in marinade. Marinade for at least 30 minutes and up to a day. (Can be done up to 3 days 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 veggies and pineapple. I use two skewers per / kebab (as shown in meal photo) for easier flipping during the cooking process. Place skewers on a sheet pan.
  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)

Make

  1. Preheat oven to 400F (204C) degrees.
  2. Roast kebabs in the oven for 10 to 12 minutes, until pineapple is nice and golden.
  3. While kebabs are roasting, rinse and drain kidney beans and whisk together Dijon, balsamic vinegar, and cooking oil.
  4. When kebabs are done, toss vinaigrette with mixed greens. Enjoy with quinoa.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

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