Steps

• Step 1

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

  Ingredients

  • 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

• Step 2

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

  Ingredients

  • 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

• Step 3

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

• Step 4

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

  Ingredients

  • 1/4 Cup Thai basil leaves, or basil leaves

• Step 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

• Step 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.

  00:14

  400 ˚F / 204 ˚C

• Step 7

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