Pork and Pineapple Kebabs

Western.Chefs's picture

Sep. 14, 2011


Pork fillet/Pork tenderloin 1
Pineapple rings 8 Ounce
Courgettes 4
Back bacon rashers 1/2 Pound
Butter 2 Ounce
Prepared mustard 2 Tablespoon (Leveled)
Clear honey 2 Tablespoon
Brown sugar 2 Tablespoon (Leveled)



1) Trim and cut pork fillet into neat cubes.

2) Drain pineapple from the tin and cut rings into cubes.

3) Clean and slice the courgettes.


4) In a saucepan add courgettes, cover with cold water and bring to the boil.

5) Simmer for 1 minute and drain.

6) Halve bacon rashers and wrap round pieces of pork fillet.

7) Secure pork fillet on four skewers. Thread courgettes and chunks of pineapple alternately.

Keep aside.

8) In a small saucepan prepare the glaze.

9) Melt butter, add mustard, honey and sugar.

10) Cook and stir over low heat until blended and just boiling.

11) Take off from heat.

12) Baste the skewers with the hot mix and put over glowing coals.

13) Cook for 10-15 minutes, basting and turning occasionally.


14) Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 372Calories from Fat 195

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 84 mg3.5%

Total Carbohydrates 27 g9%

Dietary Fiber 2 g8%

Sugars 22 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet