Sweet, tangy, tropical pork skewers-marinated overnight in pineapple, brown sugar, and balsamic, grilled with fresh pineapple and mango, and slathered with a silky mango‑brown sugar glaze. Simple, fun, and summery in every bite.
I don't know about you, but if snowflakes are drifting down, my brain is already plotting its tropical escape. That's how these kabobs were born-right in the middle of a blizzard. All I could think about was warmer days with pineapple, mango, and fire on the grill.
This recipe is…
- Tropical without the travel: Fresh fruit and bold glaze deliver vacation vibes, no boarding pass required.
- Prep‑ahead friendly: Marinate the pork the night before so it's layered with flavor by the time grill‑time hits.
- Colorful and fun: Bright mango and pineapple make these fun and beautiful too!
- Party-ready: Eat straight from the skewer or unload them onto a platter for a deconstructed, pick-and-choose presentation.
Helpful Tips
- Marinate overnight - Letting the pork marinate with the crushed pineapple, brown sugar, and balsamic gives it that incredible depth of flavor.
- Go charcoal if you can - It brings that campfire magic and deep sear. But this recipe works fine on a gas grill as well.
- Glaze while grilling - Brush on your mango‑brown sugar mix during the last couple of flips to get that golden, sticky finish.
Variations
- Spicy twist - Add a pinch of cayenne or chili flakes to the glaze for a little kick.
- Citrus lift - Squeeze a little lime juice over the finished kabobs for bright, zesty contrast.
- Grilled veggie upgrade - Thread bell pepper or red onion between the fruit and meat for an extra veggie hit.
And if you love these pork kabobs, be sure to check out my other most popular grilling recipes.
Recipe
Grilled Pork Pineapple Kabobs with Mango Brown Sugar Glaze
These grilled pork kebabs are packed with flavor from fresh pineapple and a homemade mango-brown sugar glaze.
Equipment
Ingredients
- 1.5 pounds country pork ribs chopped in 1-2 inch pieces
- 8 ounce canned crushed pineapple do not drain
- ½ cup brown sugar
- ¼ cup balsamic vinegar
- 1 pineapple see instructions for prep
- 3 mango see instructions for prep
- ½ cup water
- ½ cup brown sugar
- ½ teaspoon ground ginger
Instructions
- Marinate the pork: Place the chopped country-style pork ribs in a container. Add the canned (undrained) crushed pineapple, brown sugar, and balsamic vinegar. Stir well, cover, and refrigerate-ideally overnight, or for several hours at minimum.
- Prep the fruit: Core and cut a fresh pineapple into chunks. Peel and slice three mangoes. Reserve ⅓ of the mangoes to later make the glaze.
- Skewer it: Alternate pieces of marinated pork with fresh pineapple and mango chunks on skewers. Use metal skewers or, if using bamboo, soak them in water beforehand to avoid burning.
- Grill: Preheat your grill. Place the kabobs on the hot grill and cook, turning occasionally. Grill for about 10 minutes per side, but adjust as needed based on grill temperature and kabob thickness.
- Make the glaze: In a blender or food processor, puree the reserved mango with ½ cup water. Transfer to a saucepan with ½ cup brown sugar. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Remove from heat and stir in ½ teaspoon ground ginger.
- Glaze while grilling: During grilling, brush the kabobs with the mango brown sugar glaze. Continue cooking until the pork is done to your liking (and no longer pink inside), with charred edges and caramelized sweetness from the glaze.
- Serve: You can serve each kebab directly on the skewer, or slide the ingredients off onto a platter. This lets guests mix and match meat and fruit-great if you've got picky eaters or just want a shared, platter-style presentation.
Nutrition
Calories: 449kcalCarbohydrates: 79gProtein: 16gFat: 9gSaturated Fat: 2gCholesterol: 55mgSodium: 63mgPotassium: 680mgFiber: 4gSugar: 72gVitamin A: 1226IUVitamin C: 113mgCalcium: 87mgIron: 2mg
Nutrition details are an estimate, per serving.
Summer Davis says
OH man, these Kabobs look DELICIOUS! They are literally making my mouth water. I absolutely love sweet pork. I think pork was created to be served with tropical fruit. Pick 'n Save rocks for bringing tropical flavor in while it's still snowing up there. It gives you something to look forward to! #client
Ali says
What an awesome flavor combination! That looks like the perfect summer grill recipe:) #client