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Sweet and sour pork kabobs

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Sweet and sour pork kabobs




Everyone loves sweet and sour chicken. This is a play on recipe that uses pork, but I suspect chicken could easily be swapped in case someone in your family doesn’t eat pork. 🙂


This sweet and sour sauce really kicks up the dish and is even better poured over the kabobs when finished cooking. Since this sauce has sugar, it will burn rather easily on the grill. That’s why I used some to baste the kabobs and the rest for sauce for the final product.


Adding more or less crushed red pepper flakes gives some heat and depth if you enjoy spicy foods. My version below is relatively mild, in my opinion, but you could leave out the red pepper flakes altogether. It wouldn’t be the end of the world.

Considering how cold it’s been lately, some spice wouldn’t hurt at all.

Now, go eat!

Until next time,


Sweet and sour pork kabobs
Cuisine: Asian
Author: Justin
Serves: 3-4
  • 1 pound of pork cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • (1) 8 ounce can pineapple chunks
  • 1 tablespoon vegetable oil
  • 1 tablespoon light soy sauce
  • 1/4 cup apple cider vinegar
  • 1 garlic clove minced
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup of fresh cilantro chopped
  • 2 cups of cooked white rice (optional)
  1. Reserve the pineapple juice from the can of pineapple and pour into a small sauce pan. Mix in the apple cider vinegar, garlic, soy sauce, cornstarch, crushed red pepper flakes, sugar, and vegitable oil. Heat over medium low for about 2 minutes until thickened. Set aside and reserved 1/4 of the sauce to baste kabobs.
  2. Make the kabobs by threading a pork chunk, green pepper piece, and pineapple chunk. Repeat this order two more times or until the skewer is full but not overcrowded. End each skewer with a chunk of pork to keep everything in place.
  3. You’ll end up with 6-8 skewers.
  4. Cook on an uncovered grill over medium heat for 10-12 minutes, basting with sauce half way through, until the pork is not pink in the center.
  5. Serve the kabobs over 2 cups of white rice. Drizzle the rest of the sweet and sour sauce (not the basting sauce) over the kabobs and rice. Sprinkle the chopped cilantro over the kabobs.
  6. Enjoy.


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I'm Justin: food blogger and coffee addict. I live in Southern Ohio, cooking up great food and adventures.

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