Photo of Gingered pork, pineapple and pepper skewers by WW

Gingered pork, pineapple and pepper skewers

Total Time
58 min
20 min
8 min
The soy-ginger marinade adds such deliciousness to these tropical kabobs. Pork tenderloin marinates in a mixture of soy sauce, ginger and garlic that's sweetened by pineapple chunks. The pork can marinade anywhere from 30 minutes to 4 hours but the longer that you let the pork marinade, the more flavorful it will become. We suggest after you skewer the pork kabobs that you let them sit at room temperature for about 30 minutes before grilling. This will help the pork come to a good sear. We serve them over whole wheat couscous but any grain will do.


Less sodium soy sauce

2 Tbsp

Fresh ginger

1 tsp, freshly grated

Jarred minced garlic

½ tsp


3 cup(s), cut into 18 chunks

Uncooked lean pork tenderloin

8 oz, cut into 16 chunks

Red bell pepper

1 medium, cut into 16 chunks

Cooking spray

1 spray(s)

Cooked whole wheat couscous

3 cup(s)


¼ cup(s), chopped, sliced


  1. In a resealable plastic bag or glass bowl, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag or bowl. Add pork; seal bag and turn to coat, or stir in bowl and cover. Refrigerate at least 30 minutes or up to 4 hours.
  2. Preheat outdoor grill. Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers (soak wooden skewers in water for a minimum of 20 minutes before use to prevent burning); coat with cooking spray.
  3. Grill skewers, turning once, until pork is cooked through, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Serve with couscous mixed with scallions. Yields 2 skewers and about 3/4 cup couscous per serving.