Variation
Spicy Glaze: Add 1 tsp of sriracha or red pepper flakes to the marinade.
Dinner · Grilling · Main Course · American
Pork Kebabs With Pineapple Glaze
These pork kebabs feature tender cubes of pork shoulder marinated in soy and ginger, finished with a vibrant pineapple glaze for the perfect char.
Prep
20 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating the Meat
- 1
Mix Glaze
Whisk pineapple juice, soy sauce, honey, vinegar, garlic, and ginger in a small saucepan.
Tip: Reserve half the sauce before adding the raw meat to use as a final glaze.
- 2
Soak Pork
Place pork cubes in a bowl with half the sauce and marinate for at least 30 minutes.
Tip: If using wooden skewers, soak them in water now to prevent burning.
How to Make Pork Kebabs With Pineapple Glaze
Total time: 35 min · Yields 4 servings
- 1
Reduce the Glaze
Simmer the reserved half of the sauce in a small saucepan over medium heat for 8 to 10 minutes until it thickens into a syrupy consistency.
- 2
Assemble the Skewers
Thread the marinated pork cubes onto skewers, alternating with pineapple chunks, red onion wedges, and bell pepper squares.
- 3
Preheat the Grill
Clean and oil your grill grates. Preheat to medium high heat, approximately 200 degrees Celsius.
- 4
Grill the Kebabs
Place skewers on the grill and cook for 10 to 12 minutes. Turn them every 3 minutes to ensure even browning and prevent the pineapple from burning.
- 5
Apply Final Glaze
During the last 2 minutes of cooking, brush the thickened pineapple glaze generously over all sides of the pork and fruit.
- 6
Rest and Serve
Remove from heat when the pork reaches an internal temperature of 63 degrees Celsius. Let rest for 5 minutes before serving.
Chef's Tips
- Do not crowd the skewers, leave a tiny gap between pieces so the heat circulates for better browning.
- Use pork shoulder instead of loin for more flavor and moisture on the high heat of the grill.
- If the pineapple is very ripe, it will caramelize faster, so keep a close eye on the grill.
What to Serve with Pork Kebabs With Pineapple Glaze
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of jasmine rice.
- Pair with a fresh green salad.
- Place inside warm flatbreads with a dollop of yogurt.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Teriyaki Style: Substitute honey with brown sugar and add 1 tsp of sesame oil.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to maintain texture.
Further reading
Frequently asked questions
What is the best cut of meat for pork kebabs?
Pork shoulder (Boston butt) is best because the higher fat content keeps the meat juicy during high heat grilling.
How long should I marinate pork kebabs?
At least 30 minutes for flavor, but you can marinate them for up to 4 hours. Avoid marinating overnight as the acid in the pineapple juice can mush the meat.
Can I make these pork kebabs in the oven?
Yes, bake them at 200 degrees Celsius on a parchment lined tray for 15 to 18 minutes, flipping halfway through.
Why did my pineapple fall off the skewer?
Ensure you cut the pineapple into large, thick chunks and thread them through the center of the core side for better grip.
Should I use fresh or canned pineapple for the glaze?
Fresh pineapple juice has better flavor, but canned juice works perfectly for the glaze and marinade consistency.
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