Healthy living

Sweet and sour pork kebabs

Preparation time: 25 minutes

Cooking time: 10 minutes

Serves: 4


  • 1 tablespoon salt-reduced tomato sauce
  • 1/2 teaspoon salt-reduced soy sauce
  • 1 1/2 teaspoons white vinegar
  • 400 g pork fillet, trimmed of fat, cut into 2 cm cubes
  • 1/4 fresh pineapple, peeled and cored, cut into 2–3 cm pieces
  • 1 red capsicum, seeded, cut into 2–3 cm pieces
  • 1 yellow capsicum, seeded, cut into 2–3 cm pieces
  • 1 zucchini, cut into 2–3 cm pieces
  • 1 red onion, peeled, cut into 2–3 cm pieces
  • 8 small button mushrooms
  • 8 thick bamboo sticks
  • Olive or canola oil spray
  • 4 cups steamed rice (from 2 cups uncooked rice), to serve


1. Mix sauces and vinegar in a small bowl. 

2. Add pork, stir to coat and set aside to marinate. 

3. To prevent burning, cover skewers in a shallow bowl with water. 

4. Preheat barbecue grill on high heat. 

5. Thread pork and vegetables alternately onto skewers, ending with mushrooms.

6. Spray skewers with oil and barbecue each side for 2 minutes until pork is cooked through, basting kebabs with remaining marinade occasionally. 

7. Transfer to plates and serve with rice.


Cover and refrigerate marinated pork for as long as time permits, from 30 minutes to overnight. Skewered kebabs can be prepared in advance and refrigerated until ready to barbeque.


  • Replace fresh pineapple with pineapple chunks canned in natural juice.

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