BBQ Pork & Pineapple Kabobs (Mississippi Style) | Arteflame

Introduction

There is something undeniable about the scent of sugar caramelizing over a wood fire. When you bite into these Mississippi Pineapple BBQ Pork Kabobs, you get that perfect collision of savory, tender meat and the bright, tropical burst of roasted fruit. It is the kind of meal that instantly transports you to a warm evening on the patio, surrounded by friends and the crackle of the grill, creating a memory that tastes as good as it smells.

Why This Recipe is a Keeper

I adore this dish because it marries the deep, peppery tang of Mississippi-style sauce with natural sweetness effortlessly. It is incredibly versatile—fancy enough for a summer party but simple enough for a busy weeknight. Plus, cooking on the Arteflame flat top means I can get a wicked sear on the pork without scorching the veggies or losing them through the grates, keeping everything tender and juicy.

Kitchen Wisdom for Perfect Kabobs

• Uniformity is Key: Take the time to cut your pork, pineapple, and peppers into equal 1-inch chunks. This ensures every ingredient touches the grill surface evenly and cooks at the same rate.
• Glaze Late: BBQ sauce has high sugar content which burns fast! Wait until the last few minutes of grilling to brush on that sticky glaze for a perfect, caramelized finish without the char.

Make It Your Own

Cooking is all about flexibility. If you are not a fan of pork, boneless chicken thighs are a fantastic, juicy substitute that holds up well to high heat. You can also swap the bell peppers for zucchini rounds or mushrooms if you need to clear out the crisper drawer.

Ingredients

The Marinade and Skewers

• 2 lbs Pork Tenderloin or Boneless Pork Loin, trimmed and cut into 1-inch cubes
• 1 fresh Pineapple, peeled, cored, and cut into 1-inch chunks
• 1 large Red Onion, peeled and cut into 1-inch pieces
• 2 Bell Peppers (one red, one green), seeded and cut into 1-inch squares
• 1 cup Mississippi-style BBQ Sauce (a blend of ketchup, molasses, vinegar, and mild spice)
• 2 tbsp Olive Oil
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• Salt and Freshly Cracked Black Pepper to taste
• Wooden skewers (soaked in water for 30 minutes) or flat metal skewers
• Fresh chopped parsley or cilantro for garnish

Instructions

Step 1: Prepare the Meat and Produce

1. Begin by trimming any excess silverskin or hard fat from the pork tenderloin to ensure the meat stays tender. Cut the pork into uniform 1-inch cubes so they cook evenly.
2. Prepare your vegetables and fruit by slicing the pineapple, red onion, and bell peppers into chunks that are roughly the same size as the pork cubes. This uniformity ensures that everything touches the grill surface evenly.
3. Place the pork cubes in a large bowl. Drizzle with olive oil and toss with smoked paprika, garlic powder, onion powder, salt, and pepper until the meat is thoroughly coated in the seasoning blend. Let it sit for 10-15 minutes while you heat the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You are aiming for a steady heat where the center grate is hot for searing, and the outer flat top provides a consistent medium-high roasting temperature.
2. Allow the griddle surface to heat up. Before placing any food down, apply a thin layer of vegetable oil or lard to the cooktop to season it and prevent sticking.

Step 3: Assemble the Kabobs

1. Thread the ingredients onto your skewers in an alternating pattern. A good sequence is pork, pineapple, onion, pork, pepper, and repeat.
2. Ensure the pieces are packed snugly but not smashed together; leaving a tiny bit of breathing room helps the heat circulate around each piece of meat.
3. If using wooden skewers, ensure the exposed ends are not too long to prevent them from catching fire, although the Arteflame flat top minimizes this risk compared to open grates.

Step 4: Grill and Glaze

1. Place the skewers directly onto the flat steel cooktop. Position them closer to the center if you want a faster sear, or further out for a slower cook.
2. Grill the kabobs for about 3-4 minutes per side. Rotate them 90 degrees periodically to ensure all sides get a nice golden-brown crust.
3. During the last 2 minutes of cooking, brush the Mississippi BBQ sauce generously over the pork and veggies. The heat will caramelize the sugars in the sauce, creating a sticky, delicious glaze.
4. Remove from the grill when the pork reaches an internal temperature of 145°F. Let them rest for 5 minutes before serving.

Tips

Grilling kabobs can sometimes be tricky if the ingredients spin around the skewer or cook at different rates. To prevent the dreaded "spin," try using two thin skewers parallel to each other for each kabob, or invest in flat metal skewers which hold the food firmly in place when you flip them. When cooking on the Arteflame, leverage the different heat zones. If your pineapple is caramelizing too fast because of its high sugar content, move the top of the skewer toward the cooler outer edge while keeping the pork closer to the center. Also, do not apply the BBQ sauce too early. Mississippi-style sauces often contain molasses or sugar which can burn and turn bitter if exposed to high heat for too long. Wait until the meat is nearly done before basting for that perfect, sticky finish.

Variations

While the classic pork and pineapple combination is a crowd-pleaser, you can easily customize this recipe to suit different dietary preferences or flavor profiles. Cooking is about experimentation, so feel free to swap proteins or adjust the heat levels. Since the Arteflame cooktop is solid, you can even experiment with smaller ingredients that would normally fall through standard grates. Here are a few distinct variations to try next time you fire up the grill:

• Spicy Kick: Add sliced jalapeños between the meat and pineapple and use a spicy BBQ sauce infused with cayenne pepper.
• Chicken Twist: Swap the pork loin for boneless, skinless chicken thighs for a juicier, poultry-based alternative.
• Hawaiian Luau: Replace the BBQ sauce with a Teriyaki glaze and add chunks of precooked bacon next to the pineapple.
• Veggie Delight: Omit the pork entirely and add zucchini, mushrooms, and cherry tomatoes for a robust vegan option.
• Bourbon Glazed: Mix a shot of bourbon into your BBQ sauce for a deeper, oaky flavor profile that pairs well with the smoke.

Best pairings

These sweet and tangy kabobs are the star of the show, but the right side dishes can elevate the meal from a simple barbecue to a full culinary event. Since you are already using the Arteflame, consider sides that can be cooked right alongside the skewers. A classic vinegar-based coleslaw provides a bright, crunchy contrast to the sticky, sweet BBQ sauce on the pork. Grilled corn on the cob, brushed with lime butter and chili powder, echoes the summer vibes of the pineapple. For a starch, hearty potato salad or grilled sweet potato wedges are excellent choices that absorb the smoky atmosphere of the meal. If you want to keep it light, a cucumber and tomato salad with a vinaigrette dressing cuts through the richness of the pork, cleansing the palate between bites.

Conclusion

Mastering these Mississippi Pineapple BBQ Pork Kabobs on your Arteflame grill is a rewarding way to bring friends and family together. The combination of juicy, savory pork with the burst of hot, sweet pineapple creates a flavor profile that is both comforting and exciting. By utilizing the flat top grill, you achieve a restaurant-quality sear that locks in moisture, ensuring your pork is never dry. This recipe is more than just dinner; it is a celebration of outdoor cooking and the joy of sharing good food. So, gather your ingredients, light up the fire, and get ready to enjoy one of the most flavorful barbecue experiences you can create in your own backyard. Don't forget to serve them hot with an extra side of sauce for dipping!