Chili-Rubbed Pork Kebabs With Pineapple Salsa

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 377.6 calories
    • Calories 41 calories from fat
    • Fat 17.5 g
    • Sat Fat 4.6 g
    • Cholesterol 97.29 mg
    • Sodium 623.66 mg
    • Protein 37.33 mg
    • Carbohydrate 18.86 g
    • Fiber 3.91 g
    • Iron 2.35 mg
    • Calcium 72.59 mg


  1. Check 1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
  2. Check 1 jalapeño, seeded and finely chopped
  3. Check 1cup roughly chopped fresh cilantro leaves
  4. Check 1tablespoon fresh lime juice
  5. Check 1/4teaspoon freshly ground black pepper
  6. Check 2tablespoons olive oil
  7. Check 1 3/4teaspoons kosher salt
  8. Check 3tablespoons chili powder
  9. Check 4 6-ounce boneless pork loin chops, cut into 1-inch cubes


  1. Heat grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core.
  2. In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and ¾ teaspoon of the salt. Set aside.
  3. Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of oil and toss to coat.
  4. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
  5. Serve the kebabs alongside the pineapple salsa.