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Paula’s Pork and Pineapple Kebabs With a Creamy Grape Salad

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 4 boneless boneless pork chops
  • 1 cup cut into 2-inch cubes pineapple
  • 2 cups red grapes
  • soaked in water bamboo skewers
  • 1/4 cup apricot preserves
  • 2 tablespoons soy sauce
  • 4 oz cream cheese
  • 1 tablespoon granulated sugar
  • 1/2 cup chopped and toasted pecans
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup green grapes
  • 1/4 cup brown sugar
  • for serving butter lettuce


Preheat a grill pan over medium-high heat.

In a medium bowl whisk together apricot preserves and soy sauce. Place pork chops in the marinade for 5 minutes.

In a separate medium bowl, add cream cheese, sugar, pecans, mayonnaise and sour cream; mix well. Fold in red and green grapes and brown sugar.

Place pork chops on grill and cook for 5 minutes per side. Place on cutting board and cut pork chops into 2-inch pieces.

Onto a soaked bamboo skewer, place 1 piece of pork, 1 piece of pineapple and 1 grape. Repeat. Serve with the creamy grape salad.