Thai Coconut Pork Kabobs are flavored with a delicious, nutty coconut marinade and then grilled to perfection. Serve in Romaine lettuce wraps for a fun presentation and also easy removal from the skewers. Tender, juicy pork like you’ve never had it before!
Why You’ll Love These Coconut Pork Kabobs
Often many people think about pork as being dry, but that’s only because it’s not prepared and/or cooked correctly. Just wait until you try these pork kabobs, it’s one of my favorite pork recipes.
- Easy To Make: All you need to do is season the pork and make a quick marinade. The pork does need to marinate for at least 6 hours for the best flavor, but that can be done the morning of or even the night before.
- Show Stopping Flavor & Presentation: Everyone is sure to love the flavor in these juicy and tender pork kabobs. We like to serve them in a large lettuce leaf so that you can easily pull off the hot meat from the skewer.
- Affordable: Pork is usually a very affordable protein and for this recipe you can use whatever is on sale. Pork chops or pork tenderloin will both work.
How To Make Coconut Pork Kabobs
Just a few steps and you’ll be on your way to the most delicious dinner ever. Marinate the pork the morning of or the night before for the best flavor.
- Prepare the Pork: Dice the pork into large, 1 1/2 inch cubes and place into a large bowl. Season with your favorite pork seasoning blend or use a combination of garlic powder, onion powder, cumin, salt and pepper. Whisk together a marinade made from coconut milk, lime juice, garlic, sriracha, garlic and soy sauce and marinate the pork for at least 6 hours. Reserve 1/2 cup of the marinade before adding to the pork.
- Assemble & Grill The Kabobs: Remove the pork from the marinade and dab the excess moisture with paper towels. Thread the pork onto metal or wooden skewers and grill for 3-4 minutes on each side. Baste the kabobs with the reserved marinade and grill an additional 2-3 minutes until the pork reaches 145 degrees.
As we mentioned, a fun way to serve these pork kabobs or any kabob recipe is to grab a head of Romaine lettuce and pull off some of the leaves. Place the warm kabob on the lettuce leaf and use it to pull the pork from the skewer.
The lettuce is also a delicious way to eat the pork, too, especially if you’re looking for a lower carb recipe.
We often enjoy this pork with a side of Cilantro Lime Rice or our popular Spicy Mushroom Rice. A vegetable side dish like this Grilled Corn on the Cob is perfect, as long as you’ve got the grill going. This flavorful Greek Chickpea Salad is a new favorite that goes with most any protein including this pork.
Store and Reheat
Place leftovers in an air tight container in the refrigerator for up 3-5 days. Reheat the pork for just a few seconds or until just warmed so that the pork doesn’t get tough. This marinated pork can also be enjoyed cold as well!
Looking For More Pork Recipes?
- Slow Cooker Pulled Pork
- Honey Mustard Pulled Pork Taquitos
- Chinese BBQ Pork Tenderloin
- Slow Cooker Italian Pork Stew
These Coconut Pork Kabobs have the most delicious sweet and nutty flavor! Wrap in lettuce for easy removal from the skewers and serve with rice!
- 2 pounds pork tenderloin or thick cut boneless pork chops
- 2 tablespoons pork seasoning or pork rub (see note)
- 8 wooden or metal skewers
- 1/2 cup chopped, unsalted peanuts for garnish
- 1/2 cup chopped scallion for garnish
- Romaine lettuce leaves for serving (optional)
For the Marinade:
- 1 (13.5 ounce) can unsweetened coconut milk
- 1/3 cup brown sugar
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon sriracha
- Cut the pork tenderloin into 1 1/2 – 2 inch thick pieces and place into a large bowl.
- Sprinkle the pork seasoning over the pork and toss to combine.
- Whisk the marinade ingredients together in a separate bowl and then remove 1/2 cup of the marinade and set aside.
- Pour the remaining marinade over the pork and toss until all the pork is coated. Cover and refrigerate for at least 6 hours or up to overnight.
- Remove the pork from the marinade draining off most of the excess and dabbing dry with paper towels. Add the pork to the skewers and place onto a platter for grilling.
- Preheat your grill to medium heat. Oil the grill grates or spray with a non-stick spray and then add the kabobs. Grill for 3-4 minutes, on each side and then baste with the reserved marinade and cook for 2-3 more minutes. The pork should reach a temperature of 145 degrees when finished, which should be after about 10-12 minutes.
- Remove the kabobs from the grill and place on a platter. Serve the kabobs on lettuce leaves and garnish with the peanuts and scallions.
If using wooden skewers make sure to soak them in water for an hour or two before getting them on the grill.
If you can’t find a pork rub, use a combination of garlic powder, onion powder, cumin and salt and black pepper.
- Category: Dinner
- Method: Grill
- Cuisine: American
Keywords: pork recipe, pork tenderloin recipe, grilling recipes, kabob recipes, pork kabobs