Tropical Spiced Kabobs

This is Michael J. Moscato’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.

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preparation Time
0 mins

cook Time
22 mins


1289 per serving


  • 1-1/2 pounds pork tenderloin, sliced along longer side
  • 1 cup apple sauce
  • 1 tablespoons cinnamon powder
  • 1/2 teaspoons cumin powder
  • 1 cup coconut milk
  • 2 cup fresh cut pineapple, 1in wide
  • 2 apples, cut into 8 wedges
  • 1 cup shredded coconut


Step 1

In a medium mixing bowl place all marinade ingredients and place it into a plastic gallon size bag. Add the pork strips and marinate for up to one hour

Step 2

Using pre-soaked bamboo skewers place ingredients onto the skewer in the following order: pork (folded), pineapple, apple, pineapple. Repeat two more times per skewer.

Step 3

Place on heated grill on low flame for 22 minutes, turning a quarter amount every 5 minutes.

Step 4

Pour the remainder marinade/sauce onto a small aluminum pan and place on the grill to reduce.

Step 5

Remove skewer from the grill and place over coconut flakes and cubed canned pineapple. Pour a small amount of the sauce over the kabob and serve.

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