Jerk Pork Kabobs with Mango Mint Chutney
Jerk Pork Kabobs with Mango Mint Chutney is a showstopping dish that unites the bold, aromatic spices of the Caribbean with a fresh, tropical twist. The pork is marinated in a vibrant jerk seasoning—featuring allspice, thyme, garlic, ginger, and warming spices—then skewered into kebobs with sweet pepper, red onion, and pineapple. The pork kabobs are then grilled until juicy and lightly charred, creating a succulent, flavorful centerpiece.
What truly elevates this meal is the homemade mango mint chutney: ripe mangoes simmered with red onion, bell pepper, ginger, vinegar, and honey, finished with fresh mint and lime for a sweet, tangy, and herbaceous contrast to the spicy pork. Beyond its incredible flavor, this dish is also a nutritious choice—mangoes are packed with nutrients that support immunity, digestion, and heart health.
Each bite delivers a harmonious balance of heat, sweetness, and freshness, making this recipe ideal for summer cookouts, special gatherings, or whenever you crave a taste of the islands. It’s a celebration of bold flavors and fresh, wholesome ingredients, offering a memorable and satisfying meal that is both exciting and approachable.
Jerk Pork Kabobs with Mango Mint Chutney
Ingredients
- For the Jerk Pork Kabobs:
- 2 pounds pork tenderloin (about 2 tenderloins)
- 2–3 tbsp jerk seasoning (store-bought or homemade, see below)
- 2 tbsp avocado oil
- Juice of 1 lime
- 1 tbsp soy sauce (optional, for extra depth)
- 1/2 fresh pineapple, peeled and cut into 2 inch chunks
- 1 sweet red pepper, seeded and cut into large pieces
- 1/2 small red onion, peeled and cut into quarters
- For the Mango Mint Chutney:
- 2 ripe mangoes, peeled and diced
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1 small jalapeño, seeded and minced (optional, for heat)
- 1/3 cup water
- 4 tbsp white vinegar
- 1 tbsp grated fresh ginger
- 2 tbsp raw honey or pure maple syrup
- 1/4 tsp ground turmeric
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 3 tbsp fresh mint leaves, finely chopped
- 1 tbsp fresh cilantro leaves, finely chopped
- Zest and juice of 1 lime
Instructions
- Trim and cut the pork tenderloins into 2 inch pieces. In a small bowl, mix the jerk seasoning, avocado oil, lime juice, and soy sauce (if using) to form a paste. Add the pork pieces and rub this mixture all over, ensuring even coverage. Place the pork in a resealable bag or covered dish and marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
- In a medium saucepan over medium heat, combine the mango, red onion, red bell pepper, jalapeño, water, vinegar, ginger, honey, turmeric, cloves, and salt. Cook, stirring occasionally, until the mixture softens and thickens slightly, about 8–10 minutes. Remove from heat and stir in the chopped mint and lime juice. Let cool to room temperature.
- Preheat your grill to medium-high heat. Prepare pork skewers by carefully threading the meat, pineapple, red pepper, and red onion pieces onto the skewer.
- Grill the pork kabobs, turning occasionally, until browned on all sides, about 8 minutes total. Move to indirect heat or reduce the grill to medium, cover, and continue cooking until the internal temperature reaches 145°F (63°C), about 15–20 minutes more.
- Serve the jerk pork kabobs by sliding the meat and veggies off of the skewers and topping with generous spoonfuls of the mango mint chutney.
Notes
- If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using. This helps them avoid burning up when grilling.
- Pairs nicely with basmati or jasmine rice pilaf.
- The meat, veggies, and fruit should be cut into approximately the same size pieces so they grill evenly.
- Investing in metal skewers eliminates the soaking and they last for years.
- Try making your own delicious Caribbean Jerk Seasoning with this recipe.