These Grilled Hawaiian Pork Kebabs are loaded with juicy pineapple, colorful veggies, and tender marinated pork that’s full of island flavor. Sweet, savory, and seriously delicious, the skewers grill up golden and taste just like summer on a stick.

Jump to:

• ❤️ Why You'll Love This Hawaiian Pork Recipe
• 🛒 Ingredients for Pork Kebabs
• 🔪 How to Make Hawaiian Pork Skewers
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Grilled Pork Skewers
• 🔄 Substitutions and Additions
• Why is My Pork Dry?
• Can I Prep These in Advance?
• What if I Don’t Have Pineapple Juice?
• Can I Bake These Instead of Grilling?
• What If I Don’t Have Skewers?
• 🍽️ More Grilling Recipes

❤️ Why You'll Love This Hawaiian Pork Recipe

• Classic Hawaiian flavors
• Tender marinated pork tenderloin
• Colorful mix of veggies
• Sweet juicy pineapple
• Grilled to perfection
• Easy to make

These Grilled Hawaiian Pork Kebabs are everything you could ask for in summer grilling. They’re easy to prep ahead, packed with flavor, and always turn out juicy thanks to that simple pineapple-based marinade. And let’s face it, that classic sweet-and-savory flavor combo is hard to beat.

I love how the tender pork pieces get perfectly charred while the veggies stay crisp and colorful. Plus, you can make a full batch of skewers in under 30 minutes once everything’s prepped, making them just as good for weeknights as they are for parties.

If you’re already planning a cookout, throw these on the list right next to my Grilled Beef Kebabs and you'll have a backyard feast.

🛒 Ingredients for Pork Kebabs

• Pork tenderloin: Grills up perfectly and soaks in all that marinade flavor.
• Pineapple: Adds natural sweetness and a juicy bite that pairs perfectly with the pork.
• Zucchini: Grills quickly and adds a fresh, slightly earthy flavor.
• Red bell pepper: Bright, sweet, and perfect for color and crunch.
• Red onion: Softens beautifully and slightly caramelizes on the grill.
• Olive oil: Helps the marinade stick and adds richness.
• Pineapple juice: Tenderizes the meat and gives a sweet, tropical flavor.
• Liquid aminos: Adds savory flavor.
• Coconut sugar: A natural sweetener that caramelizes a little on the grill.
• Tomato paste: Adds depth and a hint of tang to balance the sweetness.
• Ginger: Gives the marinade a zingy, slightly spicy edge.
• Garlic: Adds bold flavor that plays well with the sweet and savory ingredients.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Whisk
• Skewers
• Outdoor grill or grill pan
• Meat thermometer

🔪 How to Make Hawaiian Pork Skewers

Add the olive oil, pineapple juice, liquid aminos, coconut sugar, tomato paste, garlic and ginger to a small mixing bowl.

Whisk until well combined, then set aside while you prepare the pork.

Cut up your tenderloin into small chunks, then add them to a large food storage bag.

Poor the marinade over the pork.

Seal up the bag and massage the marinade, making sure all the pork is well coated.  Allow it to marinate in the fridge for 1 hour.  If you are using wooden skewers, you’ll want to soak them in water about 30 minutes prior to using them to prevent them from burning.

Preheat your outdoor grill, while you chop your veggies.

Cut up your pineapple, red onion, red bell pepper and zucchini into similar size pieces as your pork.

Add alternating pieces of the pineapple, veggies and pork to a skewer.  Repeat the process with all 8 skewers.

Grill your kebabs for a few minutes on each side or until the pork reaches an internal temperature of at least 145°F, when checked with a meat thermometer.

And they’re ready to serve!

💡 Tips

• Cut pork and veggies into equal-sized pieces so they cook evenly and stay juicy.
• Turn the skewers a few times during grilling for that even char on every side.
• Let kebabs rest for a few minutes after grilling to lock in all those juices.
• Keep a spray bottle of water nearby in case of flare-ups from the sugary marinade.
• Don’t overcrowd the skewers. Leave a little space between pieces for better cooking.

☑️ Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days. Remove from skewers before storing to keep everything compact and easy to reheat.

Freezer: You can freeze cooked kebabs for a month or so, but the texture of the veggies might change a bit.

🍴 What to Serve with Grilled Pork Skewers

• Apple Cranberry Slaw
• Wedge Salad
• Creamed Spinach
• Cheesy Roasted Asparagus
• Grilled Broccolini
• Green Beans Almondine

🔄 Substitutions and Additions

• Veggies: Add mushrooms or cherry tomatoes for extra texture and color.

• Peppers: Try green bell pepper in place of red if that’s what you have on hand.

• Heat: Want it a little spicy? Add a sprinkle of crushed red pepper to the marinade

• Protein: Use chicken breast or thighs instead of pork if you need a swap.

• Sauce: Serve with a drizzle of teriyaki easy finishing sauce.

• Vinegar: Add a dash of rice vinegar or lime juice to brighten up the marinade even more.

Why is My Pork Dry?

It probably cooked a little too long. Use a thermometer and pull it off the grill at 145°F.

Can I Prep These in Advance?

Yes, you can marinate the pork and chop the veggies up to a day ahead. Just skewer them right before grilling.

What if I Don’t Have Pineapple Juice?

Orange juice or apple juice can work in a pinch, but pineapple gives it the best flavor and helps tenderize the meat.

Can I Bake These Instead of Grilling?

Yep. Use a 400°F oven and bake on a lined sheet for 20 to 25 minutes, turning once.

What If I Don’t Have Skewers?

Grill the ingredients in a grill basket or broil them on a sheet pan.

🍽️ More Grilling Recipes

• Greek Grilled Chicken
• Grilled Zucchini
• Grilled Halloumi Salad
• Easy Grilled Pork Chops