Daily Dish

Daily Dish

Tropical Coconut-Lime Pork Kebabs

Healthy Fact of the Day

Pork tenderloin is a lean and tender cut of meat that's perfect for grilling. It's also a good source of protein, thiamin, and vitamin B6, which support energy metabolism and nervous system function.



  • 1 1/2 lbs pork tenderloin, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 can (13.5 oz) coconut milk
  • 1/4 cup fresh lime juice
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 4 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • Wooden skewers, soaked in water for 30 minutes
  • Fresh cilantro leaves for garnish



  1. In a large bowl, whisk together the coconut milk, lime juice, soy sauce, honey, minced garlic, ginger, cumin, salt, and black pepper to create a marinade.
  2. Add the cubed pork tenderloin to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate the meat.
  3. Preheat your grill to medium-high heat.
  4. Thread the marinated pork cubes onto the soaked wooden skewers, alternating with pieces of red bell pepper, green bell pepper, and red onion.
  5. Grill the pork kebabs for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender and lightly charred.
  6. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
  7. Garnish the tropical coconut-lime pork kebabs with fresh cilantro leaves and serve hot.


Escape to a tropical paradise without leaving your backyard by savoring these mouthwatering coconut-lime pork kebabs – a harmonious blend of sweet, tangy, and savory flavors that’ll make your taste buds dance the hula and your heart sing with pure summer joy!

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