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Caribbean Barbecued Pork Chops


  • 8 bone-in pork rib chops, 3/4-inch thick
  • 1/4 cup ground cumin
  • 1 teaspoon Kosher or sea salt
  • 1 white onion, cut into 1-inch pieces
  • 2 yellow plantains, peeled and cut into 1-inch pieces
  • 2 large red bell peppers, cut into 1-inch pieces
  • 1 pineapple, cut into 1 1/2-inch pieces
  • 1 cup honey barbecue sauce
  • 8 wooden skewers


  1. Soak wooden skewers in water for 30 minutes. Prepare medium-hot grill. Combine cumin and salt and press evenly onto both sides of pork rib chops. Add mix of vegetables and fruit to each skewer.
  2. Grill chops and kebobs for 12-15 minutes, turning to brown. Brush with honey barbecue sauce during final 5 minutes of cooking.
  3. Serve with white rice.

Makes 8 servings (1 rib chop and 1 kebob)

Serving Suggestions: Many large grocery stores now have plantains in their produce aisle. Grill the chops and the kabobs at the same time.

Nutrition Facts: Calories 272 calories; Protein 21 grams; Fat 5 grams; Sodium 710 milligrams; Cholesterol 45 milligrams; Saturated Fat 1 gram; Carbohydrates 40 grams; Fiber 4 grams

Recipe and photo credit (used with permission): National Pork Board

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