Teriyaki Pork & Pineapple Kabobs

These Teriyaki Pork & Pineapple Kabobs have quickly become a family favorite this summer! They’re easy to put together, packed with flavor and the combination of sweet pineapple with savory, tender pork is hard to beat. With a simple homemade teriyaki sauce made from ingredients you probably already have in your pantry, these kabobs are a delicious way to fire up the grill and enjoy pork this summer!

Earlier this week, I had the opportunity to take the stage in The Kitchen at the Iowa State Fair to share one of my favorite things to talk about — pork! I demonstrated the versatility of pork by showing how you can take one whole pork loin, cut it into different portions and turn it into three completely different meals.

Giving my 1 Pork Loin, 3 Meals demonstration in The Kitchen at the 2026 Iowa State Fair

And one of the recipes I was most excited to share? These Teriyaki Pork & Pineapple Kabobs!

Pork loin is one of my favorite cuts of pork because it is versatile, affordable and easy to transform into a variety of meals. Instead of thinking of a whole pork loin as just one dinner, I love cutting it into portions and using it in different ways throughout the week.

For my Iowa State Fair demonstration, I showed how one pork loin can become three meals:

• Teriyaki Pork & Pineapple Kabobs
• All Purpose Pork Rub over Pork Loin Roast - perfect for the smoker!
• Grilled Pork Chops - reminding everyone to cook their pork to 145°F

My family supporting me in The Kitchen at the Iowa State Fair

I love the flavors of my homemade teriyaki sauce with the pineapple for these Pork Kabobs. There is no need to buy a bottle when you can quickly make your own with just a few ingredients. I combined soy sauce, brown sugar, garlic and pineapple juice reserved from a can of pineapple chunks to create a sweet and savory sauce that pairs perfectly with pork.

The pork is marinated in the teriyaki sauce before being threaded onto skewers with the canned (or you could use fresh) pineapple chunks. Then everything goes on the grill until the pork is cooked to a safe internal temperature of 145°F.

The result is a simple meal with plenty of sweet and savory flavor!

Heading to the grill!

Teriyaki Pork & Pineapple Kabobs

Ingredients

For the Kabobs

• 2 pounds pork loin, cut into 1-inch chunks
• 1 can (20 ounces) pineapple chunks, drained, reserving juice from can for teriyaki sauce
• Wooden or metal skewers

For the Homemade Teriyaki Sauce

• ½ cup soy sauce
• ½ cup pineapple juice, reserved from the canned pineapple
• ¼ cup packed brown sugar
• 2 cloves garlic, minced

Directions

1. In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar and minced garlic until well combined.
2. Place the pork chunks in a resealable bag or covered container. Pour the teriyaki sauce over the pork and refrigerate for at least 30 minutes or up to 4 hours.
3. If using wooden skewers, soak them in water for at least 30 minutes.
4. Thread the marinated pork and pineapple chunks onto the skewers, alternating between pork and pineapple.
5. Preheat the grill to medium-high heat, about 400°F.
6. Grill the kabobs for 12–15 minutes, turning every few minutes, until the pork reaches an internal temperature of 145°F.
7. Let the pork rest for a few minutes before serving and enjoy!

I had so much fun demonstrating this idea at the Iowa State Fair and sharing a little bit about how versatile pork can be. Thank you to everyone who stopped by The Kitchen to watch, learn and, of course, enjoy some pork! Thanks to the Iowa State Fair for inviting me and to Fareway Stores for sponsoring The Kitchen.

Have you ever purchased a whole pork loin and turned it into multiple meals? I hope these Teriyaki Pork & Pineapple Kabobs inspire you to give it a try!