Grilled Pork and Apple Kabobs

Servings 6 servings


  • 1 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 1/2 cup orange juice
  • 4 cloves garlic halved
  • 1 1/2 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 2 pounds boneless pork chops cut into 1 1/2-inch cubes
  • 2 green apples cut into 1-inch chunks
  • 1 large red onion cut into 1-inch chunks
  • bamboo skewers OR metal skewers


  • DO-AHEAD TIP: Marinate pork for at least 1 hour or up to 24 hours (see recipe). If using bamboo skewers, soak them in water for 30 minutes before use, to prevent burning. In a large zipper-topped plastic bag, combine first 6 ingredients (vinegar through pepper); seal bag and shake to combine well.
  • Open bag and add pork; seal bag and refrigerate for at least 1 hour or up to 24 hours. Remove pork from marinade and place the marinade, minus the garlic, in a small saucepan; bring to a boil and cook until slightly thickened and reduced by half, 5 to 7 minutes; remove from heat and set aside.
  • Preheat indoor or outdoor grill to HIGH. Alternately thread pork cubes, apple chunks and red onion chunks onto skewers; sprinkle with salt and pepper.
  • Grill kabobs for 4 minutes then turn them a quarter of the way around and grill for another 4 minutes. Grill remaining two sides for 4 minutes per side, for a total grilling time of 16 minutes.
  • Drizzle with reserved marinade.


SERVING SUGGESTION: Baked sweet potatoes and steamed broccoli spears.
VEGETARIAN: Use extra-firm tofu.
KOSHER: Use boneless skinless chicken thighs instead of pork.
GLUTEN FREE: Make sure balsamic vinegar is gluten free.
NUTRITION: per serving: 305 Calories; 10g Fat; 28g Protein; 26g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. Points: 8
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