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Hawaiian Kabobs
Prep Time:
35 minutes
Cook Time:
20 minutes
8 servings

1/2 cup H-E-B Olive Oil

1 red onion, peeled and cut into 4 wedges, layers separated

1 fresh golden pineapple, skin removed and cut into 1 1/2-inch pieces

2 red, yellow OR green bell peppers, cut into 1 1/2-inch pieces

2 pounds H-E-B Seasoned Pork Tenderloin, cut into 1 1/2 -inch slices


Combine olive oil, onion, pineapple and bell pepper in a large H-E-B zippered storage bag.
Marinate for 30 minutes in refrigerator.
Use 8 metal or water-soaked bamboo skewers.
Thread kabobs with onion, pineapple, pork, and pepper; repeat order 2 or 3 times depending
on length of skewers.
Cover kabobs with plastic wrap and refrigerate until ready to grill.
Prepare charcoal or gas grill for cooking (375 degrees F).
Brush hot grill with olive oil to prevent sticking.
Grill Hawaiian Kabobs 8 to 10 minutes per side until pork is light pink or well done (160
degrees F to 170 degrees F

Nutritional Information

No Nutritional Information Available