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Marinated Pork Tenderloin and Pineapple Kabobs
Prep Time
30 mins
Cook Time
14 mins
Total Time
44 mins

Juicy, citrusy, quick and easy for a busy weekday dinner. Marinate in the morning for a speedy grilling in the evening. Everyone will thank you!

Course: Main, Main Course
Cuisine: American, Azores, Brazilian, Canadian, greek, International, Mediterranean, North American, Portugal, Portuguese
Servings: 4 12 inch skewers
Author: Nelson Cardoso
  • 1.2 kg (2.65 lbs) Pork Tenderloins , cut in 1 inch cubes
  • 4 cloves garlic , minced
  • 1/2 cup olive oil
  • 2 1/2 tbsp dijon mustard
  • 1/2 cup freshly squeezed lemon juice
  • 1 1/2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 fresh medium pineapple , cut in pieces the size of the pork pieces
  • 1/2 lemon for squeezing at the end
  1. Whisk together the garlic, olive oil, mustard, lemon juice, salt and pepper.
  2. Place the marinade in a sealable plastic bag.
  3. Add the pork cubes.
  4. Marinade over night.
  5. Preheat the BBQ to high (around 500 F)
  6. Remove the meat from the bag and discard the marinade.
  7. Thread the pork cubes and pineapple, alternating one at-a-time onto each of the skewers.
  8. Oil the grill.
  9. Place the skewers on the grill and close the lid. Grill for 5 minutes.
  10. Open the lid and flip them over to cook the oposite side. Grill for 5 minutes.

  11. Turn over and grill again for 2 minutes each side.

  12. Place the skewers on a serving dish and squeeze the half lemon over the meat. Enjoy!

Recipe Notes

For a quick weekday meal, prepare the marinade in the morning before leaving for work. The meat will be ready, full of flavour and ready for the grill.