Tropical Pork Pineapple Kabobs

1 Pork Tenderloin, trimmed of fat and silverback, cut into 1" chunks

3/4 c. pineapple juice

1/4 c. olive oil

1/3 c. brown sugar

1 t. cumin

1 t. chili powder

salt and pepper to taste

1 red pepper, cut into 1" pieces

1 pineapple, peeled, cored and cut into 1"chunks

8 oz. Whole Mushrooms

1 sweet  onion, cut into 1" chunks


Place juice, oil, sugar and spices into a resealable plastic bag. Seal and shake to combine and dissolve sugar. Place pork pieces into the marinade, seal the bag and refrigerate for 1-4 hrs.


If using wooden skewers, soak in water for 30 minutes.  I used metal skewers for this dish.


Preheat grill to med high heat.  Place pork onto skewers alternating with the vegetables and pineapple.  I allowed 5 pieces of pork per skewer.  Place skewers onto preheated grill and cook approx. 10 minutes, mopping with the marinade that is left in the bag occasionally. Flip skewers over. mop with more of the marinade and cook an additional 5 minutes or until desired temperature.  I know many people still prefer their pork well done.  I prefer mine med well so as to not dry it out.