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Honey Grilled Pork and Pear Kabobs

Renal Diet Nutrient Analysis

  • Servings per recipe: 8
  • Serving size: 1/4 cup pork, 1/2 cup veg

Nutrient Analysis

  • Calories: 312
  • Protein: 20g
  • Carbohydrates: 20g
  • Fibre: 0.2g
  • Total Fat: 17g
  • Sodium: 202mg
  • Phosphorus: 193mg
  • Potassium: 334mg

Renal and Diabetic Exchanges

2 protein, 1 veg


1 lb (454 g) Canadian Pork Loin or Shoulder Blade Roast or Chops, boneless, well trimmed
1/2 cup (125 ml) apple juice
2 tbsp (30 ml) Dijon mustard
2 tbsp (25 ml) honey
1 medium pear, cut in 4 wedges
1 medium red onion, cut in 8 wedges
1 sweet red or green pepper, cut into 1"/2.5 cm pieces
1 small zucchini, sliced


If using bamboo skewers, presoak in water 1 hour. Place pork cubes in a resealable plastic bag, non-metal bowl or sealable container. In a separate bowl, combine apple juice, Dijon mustard, and honey and pour over pork. Seal or cover and refrigerate for 4 to 24 hours.

Remove pork from marinade, reserving marinade in a small saucepan. Bring marinade to a boil and boil for at least 1 minute. Thread pork onto skewers, alternating with pieces of pear, red onion, green or red peppers and zucchini.

Preheat barbecue on high; reduce heat to medium. Place kabobs on lightly oiled grill and brush with marinade; close barbecue cover and grill over medium heat for 10 to 12 minutes, turning occasionally and basting with apple juice marinade. Serve with rice.

Honey Grilled Pork and Pear Kabobs, 3.8 out of 5 based on 8 ratings