These tender and juicy pork adobo kabobs feature pork tenderloin marinated in traditional adobo ingredients and grilled to perfection with juicy pineapple and poblano pepper.
Course: Main Course
Cuisine: American, Asian
Diet: Low Calorie, Low Fat, Low Lactose
Keyword: best pork kabob recipe, easy pork kabobs, grilled pork tenderloin, pork adobo, pork kabobs, pork kabobs with pineapple
Author: Whitney Reist | Sweet Cayenne
Metal or wooden skewers (12-16 inches)
1 ½-2poundspork tenderloin, trimmed of silver skin and fat, sliced into 1-inch cubes
⅓cupreduced-sodium soy sauce
⅓cupwhite vinegar, divdied
¼cupavocado oil (substitute with grapeseed or canola)
1teaspooncoarse ground black pepper
2wholedried bay leaves
1wholepineapple, cut into 1-inch chunks
4wholepoblano peppers, seeds removed, cut into 1-inch pieces
Combine the soy sauce, 2 tablespoons of the white vinegar, honey, oil, garlic, pepper, and bay leaves in a Ziploc bag, then add the cubed pork. Seal the bag tightly, massaging the pork cubes for a few seconds. Marinate for a minimum of 30 minutes and up to 8 hours.
Thread the pineapple, pork, and sliced poblano onto skewers. Reserve the marinating liquid and strain any solids from it. Let the skewers sit at room temperature for 30 minutes while you heat the grill to medium-high heat, or between 400-425°F.
Bring the marinade liquid to a boil over medium heat with the remaining vinegar. Boil until it is thick and reduced by half, about 5 minutes, stirring often. Remove from heat and set aside.
Grill the kabobs for 7-8 minutes, rotating every 2-3 minutes, until the pork reaches an internal temperature of 145°F. Let the kabobs rest for 5 minutes before serving with the reduced marinade sauce on top.