Pineapple BBQ Pork Skewers
Sweet, smoky Pineapple BBQ Pork Skewers made with juicy pork shoulder, caramelized fresh pineapple, and a bold BBQ glaze. Grilled over high heat for irresistible charred edges, these skewers deliver the perfect balance of sweet, savory, and smoky flavor in about 30 minutes.
Equipment
- grill
- skewers metal or wooden skewers soaked in water
- mixing bowl
- knife
- cutting board
- basting brush
Ingredients
- 800 g pork shoulder, cut into 3 cm cubes
- 1/2 fresh pineapple, peeled and cubed
- 1/2 red onion, cut into wedges
- 1/4 cup BBQ sauce (for marinade)
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp red chili flakes
- 2 tbsp fresh pineapple juice
- 1/4 cup extra BBQ sauce for glazing
Instructions
- In a bowl, whisk together BBQ sauce, soy sauce, minced garlic, grated ginger, chili flakes, and pineapple juice to create the marinade.
- Cut the pork shoulder into roughly 3 cm cubes and add them to the marinade. Toss until fully coated, cover, and refrigerate for about 2 hours.
- Peel, core, and cube the fresh pineapple into chunks roughly the same size as the pork. Cut the red onion into similar-sized wedges.
- If using wooden skewers, soak them in cold water for 30 minutes to prevent burning during grilling.
- Thread the skewers by alternating pork, pineapple, and red onion pieces. Lightly pat pork pieces with kitchen paper as you thread to remove excess marinade.
- Preheat a grill to high heat. Grill the skewers for 10–12 minutes, turning every 3 minutes, until the pork is cooked through and nicely charred.
- Brush the skewers with additional BBQ sauce during the final 2 minutes of grilling and allow the glaze to caramelize.
- Remove the skewers from the grill and let them rest for about 3 minutes before serving. Serve with rice, slaw, or extra BBQ sauce if desired.
Notes
Use fresh pineapple for the skewers to achieve proper caramelization on the grill. Avoid marinating pork longer than 4 hours when pineapple juice is included, as bromelain can break down the meat too much. Pat the pork lightly before threading to help it sear rather than steam. Brush extra BBQ sauce during the last 2 minutes of grilling for a sticky, caramelized glaze.