If you love sweet and sour pork, you’ll love these easy pork kabobs. A takeout favorite turned into a simple grill recipe with peppers, onions, and a delicious sweet-and-sour sauce the whole family will enjoy.
These Pork Kabobs are a healthy twist on a popular take-out recipe.
This grilled Sweet & Sour Pork is incredibly delicious, and I love that it’s healthier while still maintaining the authentic taste of the classic and favorite sweet and sour Chinese take-out dish.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
This is a beautiful summer dinner; even better, I’m showing you how to cook the pork perfectly. If you have bad memories of dried-out and chewy pork, let this be the recipe that helps you fall in love with it again.
You see, I grew up on those classic Shake-and-Bake Pork Chops, which my mom baked in the oven about 30-40 minutes longer than they needed to be. Dry, bland, and almost impossible for a child to cut through, I thought this was all pork had to offer.
It wasn’t until I had a mind-blowing (not an exaggeration) and mouthwateringly delicious experience in Iowa a couple of years back that my pork world expanded.
I was invited to visit a few farms and meet the farmers and the pigs. Not only did I get to see the actual behind-the-scenes process of raising pigs and everything that goes with it (so much more than I realized), but I also got up close and personal with a few pigs, including delivering 2 babies – an experience I never thought I’d do that was incredibly fun.
I learned Pork should be juicy, moist, and delicious, and I can promise you that with this recipe.
The pork-to-vegetable ratio is just perfect, and what’s fun about these kabobs is that you can play with this vegetable medley. I love adding pineapple to this mix.
Grilled Kabobs Recipe Tips
What’s also fantastic about this Sweet and sour Pork recipe is that you don’t have to cut the chops into kabobs. You can prepare them as sweet and sour pork chops with the same sauce, saving the time of dicing them up (however, my kids love kabobs).
I love easy, delicious meals, and something the entire family loves. These Sweet & Sour Pork kebabs fit the bill. But with this recipe, I love these kabobs because of the sauce.
Dinner doesn’t need to be complicated, and neither does cooking pork. Summer is ideal for trying a few recipes, especially with pork on the grill.
More Pork Recipes to Try
Pork Tenderloin Sandwiches are a favorite with my kids, my personal favorite is my pork instant pot recipe you can’t get enough of. This easy slow cooker recipe for Sesame Pulled Pork.
Pair this With…
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Sweet & Sour Pork
Video
Ingredients
- 2 lbs pork chop boneless, cut into 1 inch chunks
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 3/4 cup sugar
- 6 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1/2 teaspoon granulated garlic
- salt and pepper to taste
- 1 purple onion cut into chunks
- 2 red peppers cut into chunks
Instructions
Sweet & Sour Sauce/Marinade
- Mix rice vinegar, soy sauce, sugar, ketchup and apple cider vinegar in a medium mixing bowl and stir together until well combined. Place pork chop pieces in marinade, cover and let it marinate in the fridge for 1-2 hours. I make it in the morning and let the pork sit in a Ziplock bag with the marinade until dinner.
Sweet & Sour Pork Kabobs
- Remove the pork chops from the fridge, and one piece at a time, place them on the skewers.
- After adding one piece of pork, add 2 pieces of purple onion, and 1-2 red pepper pieces, add another piece of pork and repeat process until skewer is full. You can even place two pieces of pork together – you get to decide.
- Set kabob on a plate and repeat with the remaining pork, onions, and peppers. Keep the remaining marinade for basting the pork on the grill while it is cooking.
- Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob, baste with remaining marinade and cook another 3 minutes.
- At this point check the pork with your digital thermometer. To know if the pork is done, the juices should be clear and the center of thickest part is cut (145°F).If not done, continue to cook. At this point, I leave the lid open and just turn the kabobs so they are cooked evenly on both sides.
I love making kabobs in the summer time! This recipe really hit the spot