Tropical Kebabs

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Pork, bacon and pineapple kebabs


  • 1 pound boneless pork loin chops
  • 6 strips of bacon (about 4 ounces)
  • 12 pineapple chunks, about 1” square
  • 1 bell pepper, cut into 1” squares
  • 1 onion, cut in half crosswise, and the halves cut into 6 wedges each
  • salt and pepper
  • Skewers!
  • 4 cups baby spinach
  • 1 tangerine, peeled and seeded and separated into sections
  • Citrus glaze and dressing:
  • 1/4 cup orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon black pepper


  1. Cut the pork into 12 cubes, approximately 1″x1″x1.5″. Cut the bacon strips in half crosswise and wrap each pork cube in a pork strip. Impale the wrapped cubes on a skewer and then stick on a pineapple chunk and bell pepper and onion. Continue until all the stuffs are used up. Sprinkle the kebabs with salt and pepper on all sides.
  2. Heat a large skillet over medium-high heat. Put in as many kebabs as you can fit, probably 4 depending on your skillet. Cook on one side 4 minutes, or until they can be flipped easily. Turn the heat to medium and cook on each other side 2-3 minutes until the meat is all done in there. It’ll take about 10-12 minutes total.
  3. Mix all the glaze ingredients in a jar with a tight lid and shake the hell out of it. Brush a little of this over the pork right before you pull it out of the skillet.
  4. Arrange on plates: spinach, tangerines, kebabs. Drizzle a few tablespoons of the dressing over the whole thing. Feed your soul and your man’s soul. And yo’ sexy bodies.

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