Submitted as part of the BBQ Recipe Contest

Asian Inspired Pork and Pineapple Ka Bobs

Asian Inspired Pork and Pineapple Ka Bobs

Submitted By: Jane McMillan

Location: Dania Beach, FL 33004
Website: jane mcmillan on facebook
Recipe Name: Asian Inspired Pork and Pineapple Ka Bobs
Recipe Information:

We love Asian inspired ingredients and also spicier food, you can use more Thai chili sauce and siracha if you prefer more heat.

I have also found that grilled fruit when it carmelizes increases the sugar factor, pineapple and peaches are fab with bar b qued meat.

This recipe evolved over many years of trying many combos and it is darned perfect, the sauce doubles as an excellent marinade for chicken, , and pork as well.

It is easy enough for every day, yet has a wow factor in presentation for company.


1 1/2 to 2 pounds fresh pork 

1 large fresh pineapple


marinade ingredients:

1/2 large onion, peeled and cut inot quarters

2 cloves of garlic, smashed

1 1/2 tablespoons Sweet Thai Chili sauce

1/2 cup teriyacki sauce

1/4 cup your choice white wine, I like chardonnay

1 tablespoon sesame oil

1 tablespoon rice wine vinegar


suggestions of fresh veggies to chunk of your choice:

one zuchinni

one bell peppers, green, red, yellow, orange

one summer squash

one red onion

8 ounces fresh mushrooms

Recipe Instructions:

Cut the pork into 1 inch cubes, it is important to have the meat and veggies the same size for good grill contact.

Peel, core, and cube the pineapple into 1 inch cubes.

Put the meat in one zip lock bag, and the pineapple in another.

Put the pineapple in the fridge to chill.

In the bag with the pork add all the marinade ingredients of onion, garlic, chili sauce, teruyacki, white wine, oil and vinegar.

Rotate bag to combine, and refrigerate for flavors to get a chance to marry, I usually do this earlier in the day.

If you are using this as a basting sauce, make a double batch. You do not want to use a basting liquid that has had raw meat in it.

When ready to assembe ka bobs, cut the veggies of your choice into 1 inch cubes except the onion.

Cut the onion into wedges about 1 inch big, and separate the wedges into 2 to 3 layers  of onion.

Pre heat grill to med high while you assemble the ka bobs. i use metal ka bob threaders , if you use wooden one, soak for an hour in water.

Thread your kabobs in any order you like.

For best flavor however it works best to have a piece of pineapple, meat, then onion in that order followed  by the other veggies as you desire.

Grill unitl golden brown.


Recipe Summary:

This is a very delicious and easy Asian inspired dish,The flavors are both complex and simple and are not something that screams at you like most other bar b que sauces and takes over the flavors of the meat and veggies, it compliments them.

Pair this with hot cooked rice or quinola, or cous cous and a glass of your favorite wine


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