Description
These Pineapple BBQ Pork Skewers are juicy, smoky, and packed with sweet and savory flavor in every bite. Tender chunks of marinated pork are paired with caramelized pineapple and grilled until perfectly charred, then brushed with a sticky BBQ glaze. This recipe is perfect for summer grilling, family dinners, or easy crowd-pleasing meals.
Ingredients
For the Skewers:
- 1 1/2 lbs pork shoulder or pork loin (cut into 1 1/2-inch cubes)
- 2 cups fresh pineapple chunks
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1/2 red onion (cut into chunks)
- Wooden or metal skewers
BBQ Marinade & Sauce:
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
In a large mixing bowl, combine BBQ sauce, soy sauce, honey, brown sugar, minced garlic, olive oil, smoked paprika, salt, and pepper. Whisk everything together until smooth and well blended. The marinade should be slightly thick, glossy, and rich in flavor. Reserve about 1/2 cup of this mixture in a separate bowl to use later as a glaze during grilling.
Add the cubed pork into the marinade and toss well to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but for best results, let it marinate overnight. This allows the pork to absorb all the flavors and become tender and juicy.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated pork, pineapple chunks, bell peppers, and onion pieces onto the skewers, alternating ingredients for even cooking and balanced flavor in each bite. Do not pack too tightly—leave a little space between pieces so heat can circulate properly.
Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking. If using a grill pan or oven broiler, preheat accordingly.
Place the skewers on the hot grill and cook for about 10–12 minutes, turning every few minutes to ensure even cooking. As the pork cooks, brush the reserved BBQ glaze onto the skewers to build layers of flavor. Continue grilling until the pork is fully cooked (internal temperature of 145°F / 63°C) and slightly charred on the edges. The pineapple should be caramelized and golden.
Remove the skewers from the grill and let them rest for about 5 minutes. This helps the juices redistribute inside the meat, keeping it tender and flavorful. You can brush one final layer of BBQ sauce on top before serving for extra richness.
Notes
- Pork shoulder gives more flavor and juiciness, while pork loin is leaner
- Don’t skip marinating, it makes a big difference in tenderness
- Keep turning skewers for even charring without burning
- Pineapple sugars caramelize quickly, so watch closely on the grill
- Always check internal temperature to avoid overcooking
Nutrition
- Serving Size: Per serving
- Calories: 320