Pork and Pineapple Luau Kabobs

Pork and Pineapple Luau Kabobs

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Prep Time 30 mins
Cook Time 4 hrs
Temp Low
Yield Serves 8-12

ALOHA! Summer parties are right around the corner and we are gearing up! If you are looking for a fresh new dish to serve your guests, this kabob style recipe is perfect! Tender pork, and flavorful pineapple and veggies will bring the wow factor! Let's party!

Ingredients

  • 1 ½ to 2 pounds pork loin roast, cut into 1-inch pieces
  • 1 fresh pineapple, chunked
  • 2 large green bell peppers, chunked
  • 1 large red onion, chunked
  • 1 (18-ounce) bottle Hawaiian barbecue sauce (or regular barbecue sauce if you can’t find Hawaiian)
  • ¼ cup hoisin sauce (usually found by the Asian sauces)
  • 1 ( 6-ounce) can pineapple juice
  • Skewers
  • Serve with rice if desired

Directions

  1. Step One

    In a large mixing bowl, add roast pieces, pineapple, bell peppers and onion.

  2. Step Two

    In a smaller bowl, mix together barbecue sauce, hoisin sauce, and pineapple juice. Pour over roast mixture and stir well.

  3. Step Three

    Begin skewing kabobs, and place in slow cooker.

  4. Step Four

    Cover and cook on LOW for 4 to 5 hours.

  5. Step Five

    If you do not want to make kabobs, you may add meat and barbecue mixture to the slow cooker. Cover and cook on LOW for 4 to 5 hours.

  6. Step Six

    Serve with rice if desired.

Crockin' Reviews Add Review
  1. Diana

    Diana

    Your review has been submitted and should appear on the site shortly.

    As Stacey suggested above I put Kabobs together first with just Pineapple and Pork (I got a good price on pork stew meat so it was already cut up for me..yay). I used ingredients as directed. Cooked through perfectly and tasted good. I think for our family however next time we leave out the Hoisin Sauce. Didn’t care for that flavor profile. I put the green pepper and onion on the bottom of crock, placed Kabobs in and poured sauce over. About half way through cook time I removed Kabobs and took some sauce out, put them back in and poured sauce over again to avoid any drying out of meat. May not have needed to do that but did as a just in case. Might alter this recipe now since it turned out so well and make a Greek style Kabob with lemon, oregano, olive oil mixture. Might even try just using a Greek salad dressing.

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  2. stacey

    Your review has been submitted and should appear on the site shortly.

    Jena and Nicole, wouldn’t it be better to put the kabobs together first then pour the mixture in the crock pot over the kabobs? Seems like it is the same but much messier your way? Can’t wait to try it.

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