These Pork Kabobs are a healthy twist on a popular take-out recipe.
If you love sweet and sour pork, you are going to love these easy pork kabobs. I turned a take-out favorite into kabobs with red peppers, onions, and a delectable sweet and sour sauce. Your family will love this easy grill 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.
This is a beautiful summer dinner and even better I’m showing you how to perfectly cook the pork. If you have bad memories of dried-out, tough, 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 & Bake Pork Chops where my mom baked them 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, meet the farmers and the pigs. Not only did I get to see the actual behind the scene process of raising pigs and everything that goes with it (so much more than I realized), but I got up close and personal with a few pigs, including delivering 2 little babies – an experience I never thought I’d do that was incredibly fun.
While learning how pigs are raised, what goes into the process and how our pork is sold and put on our shelves, I also learned how to prepare pork in the most delicious ways. This recipe for sweet and sour pork kabobs became so much more delicious once I knew how to properly cook our kabobs.
Pork should be juicy, moist, and delicious and I can promise you that with this recipe.
- Boneless pork chops cut into 1″ chunks
- Rice vinegar
- Soy sauce
- Apple cider vinegar
- Granulated garlic
- Salt and pepper
- Purple onion cut into chunks
- Red bell peppers cut into chunks
The pieces of pork to vegetable ratio is just perfect, and what’s fun about these kabobs is you can play with this vegetable medley. I love adding pineapple to this mix.
How to Make the Kabobs
Mix rice vinegar, soy sauce, sugar, ketchup and apple cider vinegar in a medium mixing bowl and stir together until well combined.
Place the pork in the marinade, cover the bowl, and let it marinate in the fridge for at least one to two hours. You can also do this step and leave it to marinate in the fridge all day.
Thread the pork, onions, and peppers onto skewers. I like to alternate each to make colorful kabobs.
Grill the pork kabobs over medium heat. Cover the grill and cook them for three minutes. Turn them over and baste them with the remaining marinade and cook another three 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 temperature should be 145°F. If not done, continue to cook them. At this point, I leave the lid open and just turn the kabobs, so they are cooked evenly on both sides.
The three things are vital for perfectly grilled kabobs:
- When you prep the pork chops, cut them into even-sized chunks. That way they cook evenly.
- Take them off the heat once they reach 145 degrees.
- Let them rest at room temperature for a few minutes to allow the juices to settle and redistribute.
What l love about these pork kabobs is that you can serve them traditionally with rice and noodles or you can throw it over a green salad or Asian Chopped salad. Yum!
What’s also fantastic about this recipe for Sweet & Sour Pork is you don’t have to cut the chops into kabobs. You can prepare it as sweet and sour pork chops the same way with the same sauce – saving the time of dicing them up (however, my kids love kabobs).
I love meals that are easy, delicious and something the entire family loves. These Sweet & Sour Pork kebabs fit the bill. But with this recipe, I love these kabobs all because of the sauce.
Dinner doesn’t need to be complicated and neither does cooking pork. Summer is the ideal time to try out a few recipes, especially with pork on the grill.
Delicious and mouthwatering, I love this recipe. It highlights pork while sticking with some of those classic favorite flavors.
Enjoy friends! XOXO San
More Recipes to Try
Be sure to check out just how easy this recipe is.
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Sweet & Sour Pork
- 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
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.