Jalapeno-Marinated Pork Kabobs are a colorful, sweet and spicy kabob that are sure to be a crowd pleaser at your next BBQ!
This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.
BBQ season is upon us, and if you’re from Texas like me, or anywhere else that just loooves their grilling, then you know it’s a must to have an arsenal of grilling recipes at the ready all summer long. And that doesn’t just mean the meat, my friends. Nope, you’ve got to have the sides, the drinks, the desserts…all the things. Lucky for you, this week is #BBQWeek, so along with a group of my blogger friends, we’ll be sharing a ton of new recipes for you to try out this summer!
My mama first told me about the idea for this recipe. “Marinate pork in jalapeno juice to make kabobs – it’s so good!” And as mamas usually are, she was right. They were mighty good. I added the pineapple and red bell peppers to add a bit of color and sweetness to the kabobs, and the jalapeno slices for a bit of a kick. Because, despite the name, Jalapeno-Marinated Pork Kabobs, they are not overtly spicy from the jalapeno juice. They do have an amazing flavor, and pair superbly with the veggies. I’m pret-ty sure my pork-averse bestie even ate some, and actually liked them. So, if that tells you anything – ha!
What you need to make Jalapeno-Marinated Pork Kabobs
Full list with measurements below in printable recipe card!
- Pork Tenderloin
- Jalapeno juice (from jar of pickled jalapenos)
- Pineapple (cubed)
- Red bell pepper
- Fresh jalapenos
- Kabob skewers (metal or wooden)
How to make Jalapeno-Marinated Pork Kabobs
Full printable recipe card below!
- Remove fat and silvery skin from pork tenderloin(s) and cut into 1-inch cubes. Place cubes in a large, resealable plastic bag and pour jalapeno juice over the top. Seal bag, removing as much air as possible, then lay flat and place in the refrigerator to marinate for at least 2 hours, turning to the other side about half-way through to be sure all sides get marinated.
- Cut pineapple and red bell pepper into 1-inch pieces, jalapeno peppers into 1/2-inch pieces, and set aside. If you will be using wooden skewers, make sure you soak them in water for at least 30 minutes to minimize any burning.
- When the pork is done marinating remove from the fridge and reserve the marinade. Using one skewer at a time, thread pork, pineapple, red bell pepper and jalapeno in an alternating sequence for a pretty kabob. Repeat this process until all the meat and veggies are gone. I had long, metal skewers and it took me about 4 skewers to use up everything.
- Once all the skewers are made, brush the reserved marinade onto the meat and veggies with a basting brush, on all sides.
- Heat your grill (gas or charcoal) to around 350 degrees. Lower is fine, but I wouldn’t go much hotter or it will cook too fast and your meat may be tough.
- Place the skewers onto the grill and cook for 3-5 minutes per side, to get nice grill marks, or until meat is cooked to 165 degrees F.
- Serve immediately!
If you love kabobs like we do, try my Hawaiian Chicken Kabobs and Brazilian Steak Kabobs, too!
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Make sure you check out more great #BBQWeek recipes and enter the giveaway for a chance to win a prize from one of our sponsors, below!
Jalapeno-Marinated Pork Kabobs
Ingredients
- 2 lb pork tenderloin
- 1 cup jalapeno juice, from jar of pickled jalapenos
- 2 cups cubed pineapple (fresh is best, but you can also used canned)
- 1 large red bell pepper, cut into 1-inch pieces
- 3 jalapenos, sliced thick
- Kabob skewers
Instructions
- Remove fat and silvery skin from pork tenderloin(s) and cut into 1-inch cubes. Place cubes in a large, resealable plastic bag and pour jalapeno juice over the top. Seal bag, removing as much air as possible, then lay flat and place in the refrigerator to marinate for at least 2 hours, turning to the other side about half-way through to be sure all sides get marinated.
- Cut pineapple and red bell pepper into 1-inch pieces, jalapeno peppers into 1/2-inch pieces, and set aside. If you will be using wooden skewers, make sure you soak them in water for at least 30 minutes to minimize any burning.
- When the pork is done marinating remove from the fridge and reserve the marinade. Using one skewer at a time, thread pork, pineapple, red bell pepper and jalapeno in an alternating sequence for a pretty kabob. Repeat this process until all the meat and veggies are gone. I had long, metal skewers and it took me about 4 skewers to use up everything.
- Once all the skewers are made, brush the reserved marinade over the meat and veggies with a basting brush, on all sides.
- Heat your grill (gas or charcoal) to around 350 degrees. Lower is fine, but I wouldn’t go much hotter or it will cook too fast and your meat may be tough.
- Place the skewers onto the grill and cook for 3-5 minutes per side, to get nice grill marks, or until meat is cooked to 165 degrees F.
- Serve immediately!
Nutrition
Monday #BBQWeek Recipes
Starters and Sides
- Bacon Cheddar Jalapenos from Jolene’s Recipe Journal
- Lemon-Garlic Roasted Potato Salad from A Little Fish in the Kitchen
- Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen’s Kitchen Stories
- Spicy Hummus Dip from Art of Natural Living
Main Dishes
- Barbecued Pork Burgers from A Kitchen Hoor’s Adventures
- Beef Kafta from A Day in the Life on the Farm
- Chai Teriyaki Shrimp Salad from Cindy’s Recipes and Writings
- Grilled Glazed Blackberry Chicken from Blogghetti
- Grilled Zesty Greek Chicken from Cheese Curd In Paradise
- Jalapeno-Marinated Pork Kabobs from Sweet Beginnings
- Margarita Grilled Shrimp from Jen Around the World
- Smoked Burgers with Spicy Garlic Aioli from The Spiffy Cookie
- Southwestern Chicken Skewers from The Freshman Cook
- Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D’s Books and Cooks
Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!
a Rafflecopter giveawayIntensity Academy Saucy Queen Prize Package
The Intensity Academy Saucy Queen has competed in the fiery food industry for over 15 years. Her all-natural gourmet hot sauces have more than 55 national awards. In 2019, the Saucy Queen earned the Tampa Bay Businesswoman of the Year in Manufacturing, Business Leader’s Woman Extraordinaire and Working Women of Tampa Bay’s! Not only does she sell amazing sauces, spice mixes, and dips, but she has anchored her career in service and non-profit organizations and helping local companies take their products from recipe to store shelves.
A prize package of 4 popular sauces:
- Carrot Karma – A mild hot sauce made from a blend of carrots, habaneros, and a touch of lime.
- Garlic Goodness – An essential garlic hot sauce! Each batch contains over 100 pounds of slow roasted garlic.
- Honey Hype – A blend of crystalized honey natural rub. The crystalized honey melts perfectly over meats and veggies.
- Chai Sweet Chili – A light sauce made with peppers and organic Chai tea that won the 2012 Golden Chile award.
Rainier Foods Prize Package
Life’s too short for boring food, spice it up with Rainier Foods. Rainier Foods is a family company located in the shadow of Mt. Rainier. They have a dedication to provide premium quality food products. Rainier Foods can source the best ingredients available to help you create delicious meals which sets them apart from other companies. All their products are made locally ensuring their products are the best that the Pacific Northwest has to offer. A portion of all sales are donated to the Washington National Park Fund.
A prize package of a meat thermometer and trio of spice mixes:
- Meater+ wire-free meat thermometer – monitor your cooking from a phone or tablet. Monitors internal and ambient temperature at the same time.
- The Essentials Seasoning – Salt, garlic, and pepper are the essentials of most seasonings. Three different types of sea salt blend with garlic and pepper in this delicious seasoning.
- Smoky Honey Seasoning & Rub – Made with Pacific Northwest clover honey, Cherrywood Smoked Sea Salt, and Smoked Paprika. This seasoning blend creates a deliciously sticky and sweet flavor on anything you grill.
- Gochu (Go-Choo) Seasoning & Rub – Gochugaru Chilis combine with sea salt and pepper along with a few other spices makes this blend unique adding an unmatchable flavor profile to everything you cook.
Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event. The #BBQWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner are checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors. #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.
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