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Pineapple Pork Kabob

Pork, Pineapple, and Pomegranate Molasses Kebabs

Renée Robinson

Tender Pork Kebabs Slathered in a Spiced Yogurt Blend.

I was in the mood for pork kebabs and the more I thought about I couldn’t get pineapple out of my mind. It’s a classic combination, but I wanted more than the flavors typically associated with this pairing. I finally decided on yogurt seasoned with black Himalayan salt (kala namak), Kashmiri chili powder, orange zest, and calamansi vinegar. If you don’t happen to have this type of vinegar, you could substitute cider vinegar and add a half teaspoon of honey. This doesn’t taste like calamansi, but it will still give you a good result. 

Seeing as how pork tenderloin is already tender, I only rubbed it with the marinade a few minutes before cooking it. Yogurt will serve to tenderize meat and I didn’t want it to become mushy. And as we all know, overcooking is the kiss of death for pork tenderloin, so I kept the pieces large – about 2 inches, so they would remain nice and juicy, but still caramelize on the outside. I only used a small amount of the marinade for rubbing on the pork and kept the rest to be eaten as a dipping sauce. 

I bought one of those whole peeled pineapples which made the preparation easy. I wanted to keep the pieces of pineapple big so that the center of each chunk would still taste fresh, while the outside got some char on it. I cut the pineapple into 3 thick slices and cut each slice into 4 pieces. This gave me the perfect size chunks.

I opted for cooking these under my broiler, but they could also be grilled. If you decide to grill them, you will want to have the heat high because they cook so briefly. After broiling them for only 2 to 3 minutes per side, I brushed them with pomegranate molasses and gave them another couple of minutes under the broiler.

Am I happy with the results? Oh, yes. These are sensational. If I do say so myself.

Pork, Pineapple, and Pomegranate Molasses Kebabs

Recipe by Renée Robinson



Pork and Pineapple Kebabs Finished with Pomegranate Molasses

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  • 1 pork tenderloin - 1 1/4 pounds, trimmed and cut into 2 inch cubes

  • 1 cup Greek plain yogurt

  • 1 teaspoon black Himalayan salt - kala namak

  • 1 teaspoon Kashmiri chili powder

  • 1 tablespoon orange zest

  • 1 tablespoon olive oil

  • 1 tablespoon calamansi vinegar

  • 1/2 teaspoon black pepper

  • 1 pineapple, trimmed, sliced into thirds, and each slice cut into 4 pieces

  • Kosher salt

  • 3 tablespoons pomegranate molasses

  • Aleppo pepper for finishing


  • Stir together the yogurt, black salt, chili powder, orange zest, olive oil, calamansi vinegar, and black pepper. Put aside.
  • Put the cubes of pork into a bowl and stir in 1/4 cup of yogurt mixture., making sure each piece of pork is throughly coated. Thread onto 4 skewers, alternating pork and pineapple. Sprinkle with kosher salt.
  • Preheat your broiler. Broil 5 or 6 inches from the heating coil for 2 to 3 minutes on each side.
  • Brush liberally with the pomegranate molasses and broil for 2 more minutes. Sprinkle with Aleppo pepper and serve. Enjoy!

4 Responses

  1. Intrigued by this recipe and the use of calamansi vinegar and kala namak! Never used either if these ingredients before and looking forward to expanding my pantry. Especially curious about kala namak.

    1. Gary, kala namak was an eye opener for me. It’s funky sulfurous smell is startling at first. I’ve now grown to greatly appreciate what it does for food. It’s almost like MSG in that it seems to imbue more umami to whatever it’s added. I love the stuff. Calamansi vinegar is another one of my beloved ingredients. I can’t wait for you to taste it. You’ll see what I mean. There’s nothing to which I can compare it. No other vinegar is like it. You’ll see what I mean once you taste it and I can’t wait to hear back from you on both of these ingredients.

    1. Thank you so much, Karen! I couldn’t be happier to hear that you’re enjoying my recipes!

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