Snappy Pork Kebabs

Snappy Pork Kebabs


  • 1 1/2 lb boneless pork top loin, cubed
  • 1/2 tsp hot pepper sauce
  • 1/4 cup Italian salad dressing
  • 1/2 green pepper, cut into chunks
  • 1/2 red pepper, cut into chunks
  • 1 14 oz can pineapple chunks in juice, drained
  • 1 tsp lemon juice
  • 3 tbsp honey
  • 1/2 cup barbecue sauce


  • In a large plastic Ziploc bag, combine barbecue sauce, salad dressing, honey, lemon juice, and hot pepper sauce. Mix well. Add pork cubes and marinate at room temperature 1 hour or up to 24 hours in the refrigerator.
  • Reserving marinade, alternately skewer pork with peppers and pineapple chunks. Grill over MEDIUM-LOW heat 4 - 6 minutes per side, turning once. During last 3 minutes of grilling, brush reserved marinade over kebabs.

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  • Cameron Mitchell