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Grilled Pineapple And Pork Skewers

Grilled Pineapple And Pork Skewers

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Freshen up your kabab routine with this pork and pineapple combo by Amanda Haas. Grilled till tender and finished with a honey glaze, these skewers pack a punch.

Prep Time

1 Hours

Cook Time

15 Minutes

Pellets

Hickory

Ingredients

This recipe serves:

4

Units of Measurement:
main
1 Tablespoon grapeseed or vegetable oil
2 Tablespoon Tamari or coconut aminos
1 Tablespoon fish sauce
1 Tablespoon lime juice
2 Teaspoon honey
2 Clove garlic, minced
1 Pound pork tenderloin or sirloin, cut into 1-inch cubes
1 Cup diced fresh pineapple chunks
1/2 red onion, cut into 1-inch pieces
1/4 Cup Thai basil leaves, or basil leaves

Steps

  • 1

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

  • 2

    Add the pork, pineapple, and onions and stir. Allow to sit for at least one hour, or refrigerate for up to 8 hours.

  • 3

    One hour before cooking, soak 4-5 bamboo skewers in water for at least 30 minutes. Bring the meat to room temperature.

  • 4

    Thread the pork, pineapple, red onion, and basil leaves onto the skewers, dividing equally between the skewers. Reserve the marinade.

  • 5

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 6

    Place the skewers directly on the grill grates. Close the lid and cook for 5 minutes. Brush with the reserved marinade, and flip the skewers. Discard the remaining marinade. Close the lid and cook for 5-7 minutes, until the pork is cooked through, and pineapple has caramelized.

    400 ˚F / 204 ˚C

    00:14

  • 7

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

My Notes


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