These Pork and Pineapple Skewers deliver a perfect sweet-savory combo from the grill. The marinade doubles as a sticky glaze, making every bite irresistible. This easy pork and pineapple recipe brings tropical flair to any weeknight or gathering.
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Why You’ll Love This Pork and Pineapple Skewers
Flavor contrast: Savory pork and caramelized pineapple create a perfect balance.
Versatile cooking: Works on an outdoor grill or stovetop grill pan.
Double-duty marinade: Also reduces into a glossy, flavorful finishing glaze.
Crowd-pleasing fun: Food on sticks is universally appealing and interactive.
Ingredients & Tools
- 1.5 lbs pork tenderloin, cut into 1-inch cubes
- 3 cups fresh pineapple, cut into 1-inch chunks
- 1/3 cup soy sauce (or tamari for gluten-free)
- 3 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional, for a little heat)
- 1 large red bell pepper, cut into 1-inch pieces (optional)
- 2 green onions, thinly sliced (for garnish)
Tools: 8-10 wooden or metal skewers, a grill or grill pan, a small saucepan, a large bowl for marinating.
Notes: Use fresh pineapple (not canned) for tenderizing and caramelization. Fresh ginger and garlic are essential for the marinade’s aroma.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 10 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 10 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Soak those wooden skewers! If you’re using wooden skewers, you absolutely must soak them in water for at least 30 minutes before grilling. This prevents them from burning to a crisp and potentially setting your dinner on fire—a situation we all want to avoid.
- Cut everything uniformly. Try to cut your pork and pineapple into similarly sized 1-inch pieces. This isn’t just for looks; it ensures everything cooks at the same rate, so you don’t end up with raw pork and burnt pineapple on the same stick.
- Don’t marinate for too long. While the marinade is fantastic, marinating the pork for more than 4 hours can start to break down the texture too much, making it a little mushy. The sweet spot is 30 minutes to 2 hours for perfect, tender results.
- Reserve some marinade for glazing. Before you pour the marinade over the raw pork, set aside about a quarter of it in a separate bowl. This will be your clean, safe-to-use glaze for brushing on at the end of cooking.
How to Make Pork and Pineapple Skewers
Step 1: Create the Marinade. In a medium-sized bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, rice vinegar, and sriracha (if using) until the honey is fully dissolved and the mixture is well combined. You’ll notice the aroma immediately—it’s savory, sweet, and a little spicy. This is the flavor base for our entire dish.
Step 2: Marinate the Pork. Place your cubed pork tenderloin in a large zip-top bag or a shallow dish. Pour about three-quarters of the marinade over the pork, making sure every piece is coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, and up to 2 hours. Don’t forget to reserve that remaining marinade for later!
Step 3: Prepare the Skewers and Grill. While the pork is marinating, soak your wooden skewers (if using) and prep your pineapple and bell pepper. Thread the marinated pork, pineapple chunks, and bell pepper pieces onto the skewers, alternating them. I like the pattern: pork, pineapple, pepper, pork, pineapple. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Step 4: Cook the Skewers. Place the assembled skewers on the hot grill. Cook for 3-4 minutes on the first side, until you see good grill marks and the pork releases easily. Flip and cook for another 3-4 minutes. The pork should be firm to the touch and have an internal temperature of 145°F (63°C). The pineapple will become soft and beautifully caramelized.
Step 5: Glaze and Finish. While the skewers are cooking, pour the reserved, unused marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer for 3-5 minutes, stirring occasionally, until it thickens slightly into a glaze. In the last minute of grilling, brush this glaze generously over the skewers. The sugar in the honey and pineapple will create a gorgeous, sticky finish.
Step 6: Rest and Serve. Remove the skewers from the grill and let them rest on a clean platter for about 3-5 minutes. This allows the juices in the pork to redistribute, ensuring every bite is moist. Sprinkle with the sliced green onions right before serving for a fresh, colorful finish.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze skewers in a single layer then transfer to a bag for up to 2 months.
- Reviving: Reheat in a 350°F oven or toaster oven for about 10 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Coconut Rice — The creamy, slightly sweet flavor of coconut rice is the perfect bed for these skewers, soaking up any extra glaze and complementing the tropical vibe.
- A Simple Cucumber Salad — A quick salad with sliced cucumbers, red onion, and a rice vinegar dressing provides a crisp, cool, and acidic contrast that cuts through the richness of the pork.
- Grilled Zucchini or Asparagus — Throw some veggies on the grill alongside the skewers for an easy, healthy side that shares the same smoky char.
Drinks
- A Crisp Lager or Pale Ale — The bitterness and carbonation in a cold beer are fantastic for cleansing the palate between bites of the sweet and savory skewers.
- Sparkling Water with Lime — For a non-alcoholic option, the bright fizz and acidity are incredibly refreshing and highlight the citrusy notes in the marinade.
- A Fruity Rosé — A dry rosé with notes of strawberry and citrus won’t overpower the dish and will harmonize beautifully with the fruit element.
Something Sweet
- Grilled Peach Halves with Vanilla Ice Cream — Continue the grilled fruit theme with peaches; the warm, caramelized fruit over cold ice cream is a dreamy ending.
- Mango Sorbet — It’s light, intensely fruity, and feels like a natural extension of the tropical flavors you just enjoyed.
- Dark Chocolate-Dipped Coconut Macaroons — These offer a rich, chewy, and chocolatey finish that pairs surprisingly well with the memory of pineapple and pork.
Top Mistakes to Avoid
- Mistake: Crowding the skewers on the grill. If you pack them too close together, they’ll steam instead of grill, and you’ll miss out on those essential, flavorful char marks. Give them a little breathing room for the best results.
- Mistake: Using the reserved marinade without boiling it. The marinade that touched the raw pork must be boiled to kill any harmful bacteria before you use it as a glaze. Skipping this step is a major food safety no-no.
- Mistake: Overcooking the pork. Pork tenderloin is very lean and can become dry and tough if cooked for too long. Use a meat thermometer and pull the skewers off at 145°F (63°C) for perfectly juicy meat.
- Mistake: Skewering the ingredients too tightly. Leave a tiny bit of space between the pork, pineapple, and peppers. This allows the heat to circulate evenly, ensuring the inside of the pork cubes cook through while the outside gets a nice sear.
Expert Tips
- Tip: Add a splash of lime juice to the marinade. A tablespoon of fresh lime juice right at the end of mixing the marinade can brighten the entire flavor profile and help balance the sweetness of the honey and pineapple.
- Tip: Use the “palm test” for doneness. If you don’t have a thermometer, press on a piece of pork on the skewer. It should feel firm with a little give, like the fleshy part of your palm when you touch your thumb to your middle finger. Undercooked pork will feel soft, and overcooked will be very hard.
- Tip: Get creative with your veg. Don’t feel limited to just bell peppers! Red onion chunks, cherry tomatoes, or even slices of zucchini work wonderfully on these skewers and add more color and variety.
- Tip: Make a double batch of the glaze. The reduced glaze is so delicious you’ll want extra. Serve a small bowl of it on the side for dipping—your guests will thank you.
FAQs
Can I make these Pork and Pineapple Skewers ahead of time?
Absolutely! You can assemble the skewers (minus the glazing step) up to a day in advance. Keep them covered on a baking sheet in the refrigerator until you’re ready to grill. Let them sit at room temperature for about 15-20 minutes before cooking so they grill evenly. The marinade can also be made 2-3 days ahead and stored in the fridge.
What’s the best cut of pork to use for skewers?
Pork tenderloin is my top choice because it’s incredibly lean, tender, and cooks quickly. Pork shoulder (cut from the butt) can also work—it has more fat, which means more flavor, but it requires a longer, slower cook time to become tender, which isn’t ideal for quick-grilling skewers.
My pineapple keeps falling off the skewers! What am I doing wrong?
This is a common frustration! First, make sure you’re skewering the pineapple through its core, the firmer, lighter-colored center part—this gives the skewer something sturdy to hold onto. Second, don’t push the ingredients too close together; a little space helps each piece grip the skewer better.
Can I bake these in the oven instead of grilling?
You can! Arrange the skewers on a baking sheet lined with foil and place them under a preheated broiler. Broil for 5-7 minutes per side, watching carefully to prevent burning, until the pork is cooked through. You won’t get the same smoky flavor, but they’ll still be delicious.
How should I store and reheat leftovers?
Store any leftover skewers in an airtight container in the fridge for up to 3 days. To reheat, I recommend using an oven or toaster oven at 350°F (175°C) for about 10 minutes. This will help re-crisp the exterior better than a microwave, which can make the pork rubbery and the pineapple soggy.
Pork And Pineapple Skewers
Make perfect Pork and Pineapple Skewers with this easy recipe. Sweet, savory, and grilled to perfection with a sticky glaze. Get the simple recipe now!
Ingredients
For the Skewers
-
1.5 lbs pork tenderloin (cut into 1-inch cubes)
-
3 cups fresh pineapple (cut into 1-inch chunks)
-
1 large red bell pepper (cut into 1-inch pieces (optional))
-
2 green onions (thinly sliced (for garnish))
For the Marinade
-
1/3 cup soy sauce (or tamari for gluten-free)
-
3 tbsp honey
-
2 tbsp olive oil
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp rice vinegar
-
1 tsp sriracha (optional, for a little heat)
Instructions
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In a medium-sized bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, rice vinegar, and sriracha (if using) until the honey is fully dissolved and the mixture is well combined.01
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Place your cubed pork tenderloin in a large zip-top bag or a shallow dish. Pour about three-quarters of the marinade over the pork, making sure every piece is coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, and up to 2 hours.02
-
While the pork is marinating, soak your wooden skewers (if using) and prep your pineapple and bell pepper. Thread the marinated pork, pineapple chunks, and bell pepper pieces onto the skewers, alternating them. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.03
-
Place the assembled skewers on the hot grill. Cook for 3-4 minutes on the first side, until you see good grill marks and the pork releases easily. Flip and cook for another 3-4 minutes. The pork should be firm to the touch and have an internal temperature of 145°F (63°C).04
-
While the skewers are cooking, pour the reserved, unused marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer for 3-5 minutes, stirring occasionally, until it thickens slightly into a glaze. In the last minute of grilling, brush this glaze generously over the skewers.05
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Remove the skewers from the grill and let them rest on a clean platter for about 3-5 minutes. Sprinkle with the sliced green onions right before serving.06
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