Grilled Pork and Pineapple Kabobs with Spinach Salad

GD Star Rating
  • 6 to 8
  • 40 Min.


  • 2 tablespoons seasoned rice-wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon DOLE® Pineapple Juice
  • Salt and freshly ground black pepper
  • 3/4 cup prepared teriyaki marinade
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 pound pork tenderloin, trimmed, cut into 1-inch cubes
  • 1/2 fresh DOLE Tropical Gold® Pineapple, peeled, cored, and cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 pkg. (5 oz.) DOLE Baby Spinach with Tender Reds
  • 1 lime, cut into wedges


  • Whisk vinegar, oil and juice in small bowl; season with salt and pepper.
  • Combine marinade, garlic and cilantro. Alternately thread pork, pineapple and pepper on skewers. Brush both sides with marinade. Grill or broil kabobs, turning occasionally and continuing to baste, until lightly charred and just cooked through, about 12 to 15 minutes.
  • Place salad blend in large bowl; add dressing and gently toss to coat. Arrange salad on plates and top with kabobs. Serve with lime wedges.