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Chili-Rubbed Pork Kebabs With Pineapple Salsa

Chili-Rubbed Pork Kebabs With Pineapple Salsa
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 377.6Calories From Fat 41%
  • Calcium 72.59mg
  • Carbohydrate 18.86g
  • Cholesterol 97.29mg
  • Fat 17.5g
  • Fiber 3.91g
  • Iron 2.35mg
  • Protein 37.33mg
  • Sat Fat 4.6g
  • Sodium 623.66mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of white rice
Make it a meal: Serve the pork with lime-scented rice. Cook long-grain white rice according to the package directions. Fluff and toss with 1 teaspoon grated lime zest.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.