Sweet and savory grilled kebabs at approximately 270 calories. Lean pork and fresh pineapple in a maple-chilli glaze.
These Pork and Pineapple Kebabs thread lean pork and juicy fresh pineapple onto skewers, brushed with a garlic, chilli, and maple syrup glaze before grilling. It is a genuinely fun, satisfying dinner at around 270 calories and 6 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Calories per serving: ~270
Nutrition per Serving (Estimated)
Protein: 30g | Fat: 7g | Carbohydrates: 20g | Fiber: 1.5g
WW Classic Points: Approximately 6 points per serving (in line with the original recipe, with a slightly reduced maple syrup quantity). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 lean pork steaks, trimmed of visible fat
- 1 large pineapple
- 2 garlic cloves, finely chopped
- 1 small chilli, sliced
- 1.5 tablespoons maple syrup
- Salt and freshly ground black pepper, to taste
- 8 wooden kebab skewers, soaked in water
Instructions
- Prepare the pork. Trim any fat off the pork steaks and discard, then cut the steaks into bite-sized pieces.
- Prepare the pineapple. Slice off the top and bottom of the pineapple with a sharp knife. Cut away the sides to leave a barrel-shaped fruit, then cut into slices and small wedges.
- Thread the skewers. Thread alternating pieces of pork and pineapple onto each soaked wooden skewer. Place in a shallow dish.
- Glaze and season. Mix together the garlic, chilli, and maple syrup, and pour over the kebabs. Season with salt and black pepper.
- Grill. Place under a hot grill for 20 to 25 minutes, turning occasionally, until the pork is fully cooked and the pineapple is lightly charred.
Serving Suggestions
- Serve over a small portion of steamed rice or quinoa
- Pair with a crisp cabbage slaw for crunch
- Add grilled bell peppers or red onion to the skewers for extra color
- Serve with a light soy or lime dipping sauce on the side
- Great for outdoor grilling in warm weather
Tips and Variations
- Soaking wooden skewers in water first prevents them from burning under the grill
- Chicken breast works well as a lighter alternative to pork
- Adjust the chilli quantity to suit your spice tolerance
- Marinating the pork in the glaze for 30 minutes before threading adds even more flavor
- These also cook well on an outdoor barbecue for a smokier finish
Why This Recipe Works
Pairing lean pork with fresh pineapple on the skewer means the fruit’s natural sweetness and acidity do a lot of the flavor work, so only a small amount of maple syrup is needed for the glaze. Grilling caramelizes the pineapple’s edges for a genuinely satisfying sweet-and-savory bite.
Storage and Reheating
Store cooled cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave. For best texture, remove the pineapple before freezing, as it becomes watery when thawed.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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