Step

• Step 1

  In a medium bowl, combine the grapeseed oil, tamari, fish sauce, lime juice, honey, and garlic. Stir to combine.

  Ingredients

  • 1 Tablespoon grapeseed oil

  • 2 Tablespoon Tamari Sauce

  • 1 Tablespoon fish sauce

  • 1 Tablespoon lime juice

  • 2 Teaspoon honey

  • 2 Clove garlic, minced

• Step 2

  Add the pork (cut into 1" cubes), pineapple (diced), and onions (cut into 1" segments) and stir.

  Ingredients

  • 1 Pound pork tenderloin

  • 1 Cup Pineapple, fresh

  • 1/2  red onion, sliced

• Step 3

  Allow to sit for at least one hour or refrigerate for up to 8 hours.

• Step 4

  One hour before cooking, soak 4-5 bamboo skewers in water for at least 30 minutes.

• Step 5

  Bring the meat to room temperature. Thread the pork, pineapple, red onion, and basil leaves onto the skewers, dividing equally between the skewers.

  Ingredients

  • 1/4 Cup Basil, fresh

• Step 6

  Reserve the marinade.

• Step 7

  When ready to cook, set the grill temperature to 400℉ and preheat, lid closed for 15 minutes.

  00:15

  400 ˚F / 204 ˚C

• Step 8

  Place the skewers on the grill and cook, turning occasionally, until the meat is cooked through and the pineapple is caramelized, about 10-12 minutes.

  00:12

  400 ˚F / 204 ˚C

• Step 9

  Brush with the additional glaze halfway through cooking.

• Step 10

  Remove from the grill and allow to rest for 10 minutes before serving. Enjoy!