BBQ Pork Kabobs with Pineapple
This BBQ pork kabob recipe combines sweet pineapple with savory pork, making a delicious dish effortlessly cooked in a pressure cooker.
Equipment
- 1 Pressure Cooker
- 1 Metal Skewers or soak wooden skewers
- 1 Broiler or Grill for caramelizing glaze
Ingredients
Main ingredients
- ¼ cup soy sauce low sodium works best
- 3 cloves garlic minced, fresh if you can, or garlic powder works in a pinch
- 2 tablespoons light brown sugar just the right sweetness
- 1 tablespoon olive oil or your go-to neutral oil like avocado
- 1 tablespoon rice vinegar to add some zing
- ½ teaspoon red pepper flakes skip if you don’t like heat
- 3 pounds center cut pork loin trimmed and cut into 1-inch cubes
- 1 fresh pineapple chopped into chunks (the star of the kabobs)
- ¾ cup prepared BBQ sauce Sweet Baby Ray’s is my fave
- ¼ teaspoon ground ginger or fresh if you really wanna step it up
Instructions
Instructions
- Cut your pork loin into 1-inch cubes so they cook evenly and absorb marinade well.
- Mix together soy sauce, minced garlic, brown sugar, olive oil, rice vinegar, red pepper flakes, and ground ginger in a bowl or ziplock bag.
- Add the pork cubes and coat them completely. Pop the bag or bowl into your fridge and marinate for at least 3-4 hours.
- While your pork marinates, cut fresh pineapple into chunks and prep your metal skewers by alternating pork and pineapple.
- Pour in the marinade liquid into the pressure cooker pot. Add the skewers carefully so they’re resting above the marinade, not soaking.
- Seal the cooker and cook under high pressure for about 10 minutes. Use quick release once time is up.
- After cooking, baste your kabobs in the BBQ sauce mixture—blend BBQ sauce, extra soy sauce, and ginger. Broil or grill for a few minutes to caramelize the glaze.
Notes
Serve your golden caramelized pineapple BBQ pork kabobs hot for the best flavor.