One of our favorite things about summer is all of the fresh, sweet, juicy fruit at the farmer’s markets, supermarkets and pick-your-own or roadside farms. While peaches, pineapples and cherries are usually a cool weather indulgence because they are shipped from halfway around the world, in the summer, fresh fruit is abundant and so flavorful.  I fill our fridge and fruit bowl with our favorites and we snack on them all day long.

Last week I wrote about pairing fruits with greens like in this Chicken and Nectarine Salad with Honey-Lime Dressing. I also love to add fresh fruit to our summer meals, often to complement meat with a savory marinade, as in these Grilled Pork and Pineapple Kabobs.  These flavors are a delectable combination, and the pattern of the pork, red peppers and pineapple on the skewer looks so appetizing that it’s ideal to serve to company.

Making kabobs is also a great cooking project to undertake with your kids. They’ll be so proud of their patterns, and you’ll be sneaking a few math skills into the summer fun.

If you like the sweet and savory combination of fruit and meat or cheese, you might also enjoy Honey Glazed Chicken with Mango Salsa or  Fruity Breakfast Pizzas.

What are your favorite ways to include summer fruit in your meals?

Recipe: Grilled Pork and Pineapple Kabobs

  • Prep Time: 20 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 30 min(s)
  • Servings: 4

Sweet and savory.


  • 1 lb. boneless pork center cut loin or tenderloin, cut into 1-inch cubes
  • 20 oz. pineapple chunks in 100% juice, drained (save the juice to make smoothies or popsicles)
  • 1 red bell pepper, cut in 1-inch chunks
  • ¼ cup reduced-sodium soy sauce or tamari
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. pure maple syrup, or use honey
  • 1 tsp. minced garlic (2 cloves)
  • 1 Tbsp. fresh ginger, peeled and minced


  1. Alternatively thread pieces of pineapple, pork and bell pepper onto about 8 metal skewers. Lay the skewers in a large pan or dish with sides, just large enough to hold them in one layer.
  2. In a large measuring cup, combine the remaining ingredients, and pour it over the kabobs, turning them to coat. Marinate them, refrigerated, for at least 1 hour and up to 24 hours, turning occasionally.
  3. Preheat the grill to medium-high heat (about 400 degrees), and oil the grates. Remove the kabobs from the marinade, reserving the marinade, and grill them for about 5 minutes per side until the meat is browned and cooked through.
  4. In a small saucepan, bring the reserved marinade to a boil and simmer it for 2 minutes. Transfer it to a small pitcher or bowl to serve with the kabobs and rice.

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