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Sticky Teriyaki BBQ Pork & Pineapple Skewers

15

10

Hickory

This recipe is the perfect quick and easy dish for a summer feast.

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  • 1 Pound pork sirloin, cubed, 1-inch pieces

  • 18 Pieces Fresh pineapple, cored and cut into bite-size pieces

  • 6 Large scallions, trimmed, pale and light green parts cut into 1-inch lengths

  • 6 (8-inch) wooden skewers

  • 1 Cup Teriyaki marinade

  • Steamed rice, for serving, optional

  • 1

    Thread a pork cube through the thin side on a skewer, followed by a piece of pineapple, and a piece of green onion. Repeat the sequence using 3-4 pieces of pork per skewer. Repeat with the remaining skewers.

    • 1 Pound pork sirloin, cubed, 1-inch pieces

    • 18 Pieces Fresh pineapple, cored and cut into bite-size pieces

    • 6 Large scallions, trimmed, pale and light green parts cut into 1-inch lengths

    • 6 (8-inch) wooden skewers

  • 2

    Transfer the skewers to a glass pan or pie plate and pour the marinade over them, turning to coat on all sides. Cover, and refrigerate for 1-3 hours.

    • 1 Cup Teriyaki marinade

  • 3

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 4

    Drain the skewers, discarding the marinade.
  • 5

    Place the skewers directly on the grill grates. Close the lid and cook, turning once, until the pork is cooked through, 10 minutes.

    450 ˚F

  • 6

    Remove the skewers from the grill, and serve immediately with steamed rice, if desired. Enjoy!

    • Steamed rice, for serving, optional

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