Hawaiian Pork and Pineapple Kabobs


  • 1 pound pork tenderloin
  • 16 (1-inch) cubes fresh pineapple
  • 16 (1-inch) pieces red bell pepper
  • ¾ cup Keli’s Pineapple Hawaiian Luau Teriyaki
  • ¾ cup Keli’s Hawaiian Ginger Garlic Teriyaki Glaze
  • Vegetable cooking spray


  • Trim the fat from the pork, and cut the pork into 16 (1-inch) cubes.
  • Put pork in large zip-lock plastic bag, add Keli’s Pineapple Hawaiian Luau Teriyaki.
  • Seal the bag, and marinate in the refrigerator for 1 hour, turning the bag occasionally.
  • Remove pork from bag, discard marinade.
  • Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 4 (10-inch) skewers.
  • Baste with Keli’s Hawaiian Teriyaki Glaze last 5 minutes of cooking .
  • Serve with rice.

Serves: 4