Savory, sweet, crunchy, pork kabobs with perfectly balanced flavors.

The flavor of these pork kabobs is a delightful combination of sweet, savory, and slightly tangy. The juicy pineapple chunks caramelize on the grill, adding a sweet contrast to the savory marinated pork. The bell peppers and onions provide a fresh crunch, while the water chestnuts add a unique texture. The soy sauce, honey, garlic, and ginger in the marinade infuse the pork with a rich and flavorful taste that’s perfectly balanced. To complement these kabobs, serve them with fluffy jasmine rice or a vibrant quinoa salad.

Ingredients

• 1 pound pork loin, cut into 1-inch cubes
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 can whole water chestnuts, drained
• 1 large onion, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon ground ginger
• Salt and pepper to taste

Directions

1. Marinate the Pork: In a large bowl, whisk together the soy sauce, olive oil, honey, rice vinegar, garlic, Dijon mustard, ground ginger, salt, and pepper. Add the pork cubes to the bowl, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
2. Prepare the Kabobs: Preheat the grill to medium-high heat. Thread the pork cubes, pineapple chunks, bell peppers, water chestnuts, and onion pieces onto skewers, alternating between the ingredients.
3. Grill the Kabobs: Lightly oil the grill grates. Place the kabobs on the grill and cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and has a nice char.
4. Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving.