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Pork, pineapple and vegetable kebabs with plum glaze

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Enjoy the bold Asian flavours in these Pork, pineapple and vegetable kebabs. Served with Hokkien noodles, it's a filling and tasty family dinner option.

  • Serves4
  • Cook time15 minutes
  • Prep time30 minutes, (+ 30 mins marinating time)
Pork, pineapple and vegetable kebabs with plum glaze


  • 450g pkt hokkien noodles
  • 2 large zucchini, cut into 1cm-thick slices
  • 2 large (360g) red capsicums, cut into 3cm pieces
  • 550g Coles Australian pork scotch fillet, cut into 3cm pieces
  • 750g pineapple, peeled, cored, cut into 3cm pieces
  • 1 tsp vegetable oil
  • 150g snow peas, trimmed, halved diagonally
  • Coriander leaves


  • ½ cup (125ml) SPC Plum Sauce
  • 2 tbs soy sauce
  • 1 tsp finely grated ginger
  • 1 garlic clove, crushed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the marinade, combine plum sauce, soy sauce, ginger and garlic in a jug.
  2. Step 2

    Prepare the noodles following packet directions.
  3. Step 3

    Thread the zucchini, capsicum, pork and pineapple onto skewers to make 8 kebabs. Place in a large glass or ceramic dish. Pour over the marinade, reserving 2 tbs. Turn to coat. Set aside for 30 mins to marinate.

  4. Step 4

    Heat a barbecue grill or chargrill on medium-high. Spray with oil. Cook the kebabs, turning, for 10-12 mins or until the pork and vegetables are cooked through.
  5. Step 5

    Meanwhile, heat the oil in a wok over high heat. Add the snow peas. Stir-fry for 2-3 mins or until tender. Transfer to a plate. Add the noodles and reserved marinade. Stir-fry for 2 mins or until heated through.
  6. Step 6

    Serve the kebabs with noodles and snow peas.