Gluten Free Recipes - Polynesian Kebabs

Gluten Free Polynesian Kebabs Recipe

by Carol Kicinski on September 17, 2011

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Gluten Free Polynesian Kebabs Recipe

I am not ready to let go of summer just yet so here is an easy gluten free Polynesian kebabs recipe that will let you hang on to summer for just a little longer.  Fortunately I live in Florida so summer lasts pretty much until December for us but if you live in an area that is already cooling down you can still fire up the barbeque and enjoy this wonderful recipe!

This is a recipe I developed for San-J – they are well known for their gluten free, wheat free soy sauces and Teriyaki sauces and now they have added a line of great Gluten Free Grilling Sauces that are available at regular grocery stores. I am always thankful to companies that mainstream gluten free and create really delicious products that make our lives so much easier!

I used pork tenderloin for these kebabs but if you are not a fan of pork, chicken works really well, especially chicken thigh meat. So fire up your grill (or grill pan) and hang on to summer a wee bit more with these island inspired flavors and bright colors.

Gluten Free Recipes Polynesian Kebabs

Gluten Free Polynesian Kebabs Recipe


2½ pounds extra lean pork tenderloin
1 cup San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce, use divided
2 fresh pineapples, peeled and cored
2 green peppers
1 large red onion


Cut pork into 24 pieces roughly 1½ inches square. Place in a medium mixing bowl with ½ cup San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce, toss to combine. Let sit for 20 – 30 minutes at room temperature or up to 4 hours refrigerated. (If marinating in the refrigerator, let come to room temperature for 20 minutes before grilling.) If using wooden skewers, soak in water for 20 minutes. Pre-heat the grill to moderately high heat (450 degrees on a gas grill).

Cut the pineapple into 2 inch chunks. Cut the peppers in half, remove the seeds and cut into 2 inch chunks. Cut the onion into quarters.

Remove the pork from the San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce. Thread the skewers with the pork and vegetables starting and ending with the pork (3 pieces of pork per skewer).

Brush the grates of the grill with oil and place the skewers over direct heat and close the lid. Turn the skewers every few minutes but leave the lid closed as much as possible. Cook for 12 – 15 minutes or until the pork is cooked through and the pineapple and vegetables are crisp tender and slightly charred. Brush with some of the remaining San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce and serve the rest on the side.


This Gluten Free Polynesian Kebabs recipe makes 8 skewers

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Categories:    Main Dishes

{ 14 comments… read them below or add one }

Cara September 17, 2011 at 11:09 pm

Love your beautiful pictures, Carol!


Carol Kicinski September 18, 2011 at 12:51 pm

Thank you Cara!


Joy September 18, 2011 at 7:29 am

Love those bright colors! I am making this for sure.


Carol Kicinski September 18, 2011 at 12:52 pm

Thanks Joy, enjoy!


Shirley @ gfe September 18, 2011 at 7:35 am

More kebabs?! Love them, especially with the red onion. This flavor combination would make everyone happy in my house. :-)



Carol Kicinski September 18, 2011 at 12:52 pm

Yep, more kebabs – it is such a fun way to eat food isn’t it? I lovbe meat and veggies on a stick :)


Donna September 18, 2011 at 12:38 pm

I love kebabas and have found that if I put food on a stick, the kids will eat it! These look so vibrant! Where do I find the sauce?


Carol Kicinski September 18, 2011 at 12:42 pm

Hi Donna, I agree, kids love food on sticks. I find the sauce in my local grocery store as well as in the natural foods store. If they don’t sell it in your store, ask then to! You would be surprised at how much of a difference you can make in what your store carries simply by you asking for something.


Laureen September 19, 2011 at 3:29 pm

Those look beautiful and yummy. Isn’t grilled fresh pineapple wonderful? I sometimes grill it on it’s own for a simple dessert


Carol Kicinski September 19, 2011 at 4:49 pm

I agree! I love it. Grilling just makes it so much sweeter. Cheers to you too :)


InTolerant Chef September 19, 2011 at 5:16 pm

What a lovely taste of summer, food on sticks and grilling what’s not to love?


Carol Kicinski September 19, 2011 at 10:09 pm



Debs September 28, 2011 at 11:12 pm

Sounds delish. Fab pics and beautiful summery colours too.


Carol Kicinski September 28, 2011 at 11:55 pm

Thanks Debs!


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