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Honey Grilled Pork and Pear Kabobs

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Honey Grilled Pork and Pear Kabobs

Try this fresh version of the traditional kabob during this year’s BBQ season.


  • 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.

Nutrient Analysis

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

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/4 cup pork, 1/2 cup veg

Renal and Diabetic Exchanges

2 protein, 1 veg

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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