Pork and Pineapple Kebabs Recipe


Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Pork fillet/Pork tenderloin1
 Pineapple rings8 Ounce
 Back bacon rashers1⁄2 Pound
 Butter2 Ounce
 Prepared mustard2 Tablespoon (Leveled)
 Clear honey2 Tablespoon
 Brown sugar2 Tablespoon (Leveled)

Nutrition Facts

Serving size

Calories 372 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.8%

Saturated Fat 10.6 g53%

Trans Fat 0 g

Cholesterol 30.5 mg

Sodium 84.2 mg3.5%

Total Carbohydrates 27 g9%

Dietary Fiber 2.9 g11.6%

Sugars 22.1 g

Protein 20 g39.9%

Vitamin A 15.2% Vitamin C 67.1%

Calcium 3.7% Iron 4.5%

*Based on a 2000 Calorie diet


1) Trim and cut pork fillet into neat cubes.
2) Drain pineapple from the tin and cut rings into cubes.
3) Clean and slice the courgettes.

4) In a saucepan add courgettes, cover with cold water and bring to the boil.
5) Simmer for 1 minute and drain.
6) Halve bacon rashers and wrap round pieces of pork fillet.
7) Secure pork fillet on four skewers. Thread courgettes and chunks of pineapple alternately.
Keep aside.
8) In a small saucepan prepare the glaze.
9) Melt butter, add mustard, honey and sugar.
10) Cook and stir over low heat until blended and just boiling.
11) Take off from heat.
12) Baste the skewers with the hot mix and put over glowing coals.
13) Cook for 10-15 minutes, basting and turning occasionally.

14) Serve hot.