hawaii on a plate | hawaiian kabobs

Ali Hedin | Hawaiian Kabobs

I have found that if I put food on a kabob my kids will eat it.  So when I find flavors that I love, I put them on a stick so we don't have to argue about how many bites we have to eat before I lose my mind.

These Hawaiian Kabobs with pineapple and bell pepper and a delicious teriyaki sauce on top are the perfect "trip on a plate" dinner.  Make a mai tai, grab fake leis for the kids and do a little hula.  At my house, we'd also have to screen Forgetting Sarah Marshall after the kids were in bed.  That part's optional, but HIGHLY recommended.  

Ali Hedin | Hawaiian Kabob
Ali Hedin | Hawaiian Kabob


serves 4


Preheat oven to 425 degrees.  Mix together soy, lime juice and zest, sesame oil, and pineapple juice from the can.



Combine cubes of pork with half of the pineapple sauce.  Let rest.



In a sauce pan, combine 3 cups water with rice.  Bring to a boil then reduce heat and cover until cooked – about 20 minutes. 



Thread pork, bell pepper, pineapple, jalapeno rings, and onion on a skewer.  Place skewers on a lined baking sheet.  Bake 10 minutes until pork is cooked through.



Whisk cornstarch into remaining pineapple sauce and heat in microwave for three minutes at one minute intervals whisking between each minute. 



Serve skewers over rice and pour the thickened pineapple sauce on the skewers.


1.5 lb boneless pork chops, cubed

1 can pineapple chunks

1 jalapeno, sliced

1 red bell pepper, sliced

1 onion, sliced

2 tbs soy sauce

1 lime zested & juiced

2 tbs sesame oil

½ cup pineapple juice, drained from the can

1 ½ cups rice

1 tbs cornstarch

Ali Hedin | Hawaiian Kabob