Sweet, spicy, charred, and juicy! That’s what comes to mind when we think about these sweet and sour pork skewers! They’re a bit Asian-inspired, play off summer pineapple beautifully, and make enough to feed a large crowd! Yes, please!
Plus, they’re just plain old fun to eat! Who doesn’t love a good skewer?!
For this recipe, we’re thinly slicing a boneless pork shoulder, then marinating the meat in soy sauce, rice vinegar, brown sugar, oyster sauce, fish sauce, garlic, ginger, and Thai chilis. Don’t skip the Thai chilis, they give the pork a lovely spice that lingers, but it’s not too much.
You’ll serve these pork skewers all summer long, and spend the rest of the year dreaming about them!
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Ingredients For Sweet And Sour Pork Skewers
- Boneless pork shoulder
- Reduced-sodium soy sauce or tamaari (if gluten-free)
- Rice vinegar
- Brown sugar
- Oyster sauce
- Thai chiles, thinly sliced
- Fish sauce
- Ginger paste or 2 Tbsp fresh ginger, minced
- Kosher salt
- Freshly ground black pepper
- Pineapple peeled, cored, and cut into 2″ pieces
Make sure to grab metal or bamboo skewers to assemble!
How To Make This Sweet And Sour Pork Recipe
- Cut the pork shoulder. Pat the pork shoulder dry with a paper towel, then place in the freezer for 20-30 minutes to firm up. This makes it easier to cut. When ready, place the pork on a cutting board, then use a very sharp knife to slice (or shave) the meat into ¼” thick slices. Don’t worry about the length if some pieces shed, just focus on even thickness.
- Make the marinade. In a large bowl, combine ½ soy sauce, ¼ cup rice vinegar, ¼ cup oyster sauce, ¼ cup brown sugar, 3 Thai chilis, 1 Tbsp fish sauce, 1 Tbsp ginger paste, 1 Tbsp Kosher salt, and ½ tsp black pepper, then whisk well.
- Marinate the pork. Add sliced pork to the marinade, then press down to ensure all meat is fully submerged. Cover tightly with plastic wrap or a lid, then refrigerate for at least 3 hours, or up to 2 days.
- Soak the skewers. If using bamboo skewers, be sure to soak them in a bowl of water for at least 30 minutes before assembling and grilling.
- Assemble the pork skewers. Carefully thread a few pieces of pork onto each skewer, going down a little more than half way. If the slices of pork are wider than 1″, cut them in half so the skewers are roughly uniform and cook evenly. No meat will go to waste, you can place even the smallest pieces on skewers!
- Make the pineapple skewers. Take all the pineapple and assemble them onto their own skewers, going down the same length as the pork. It’s okay for the fruit to be tightly packed.
- Cook the skewers. Preheat a grill over medium-high heat. Make sure the grill grates are very clean, then coat with grill spray. Add skewers, leaving at least 1-2″ between each. Cook covered for 3-5 minutes per side, or until fully cooked through, about 15 minutes. Pineapple skewers require only 4-6 minutes total.
- Serve immediately. Allow to cool slightly, then serve immediately with extra Thai chilis, if desired.
Tips For The Best Sweet And Sour Pork
- Thinly slice the pork! You want the pork to have the texture of thin ribbons. Long pieces are fine, just keep them about ¼” thick (if possible) and no wider than 1″. Cutting the pork thinly will help the meat cook evenly across all skewers.
- Soak bamboo skewers! If using bamboo skewers (versus metal), make sure to soak them in water for at least an hour before using. This will help ensure they don’t catch on fire.
- Do NOT leave out the pineapple! Can’t understate how important the sweet, juicy grilled pineapple is! It helps to balance out the heat from the pork (Thai chilis are spicy!), but also pork and pineapple are a classic combination for a reason. Sweet, salty, and savory just works!
- Don’t halve the recipe! Yes, this makes a lot of pork skewers, so if you’re not feeding a large crowd it might feel like too much. But you can either freeze some of the uncooked pork, then defrost and cook another time, or you can cook it all at once and use the pork in a variety of leftovers. See below for suggestions!
FAQs And Variations
- What temperature is pork fully cooked and safe to eat? Look for an internal temperature of 145F.
- How do I freeze uncooked, marinated pork? Follow instructions for slicing and marinating, then transfer to either a vacuum seal bag or a freezer-safe airtight container. Freeze for up to 6 months. To cook, defrost overnight in a refrigerator until completely thawed, then continue with cooking instructions below.
- Can I use jarred marinade? If you have a go-to Asian marinade that you love, absolutely — but this recipe is really about the homemade marinade, so we’d love for you to try that first! But yes, same method with store-bought will work great.
- Other skewer recipes to try: swordfish skewers, antipasto skewers, kebab skewers!
Run, don’t walk, to grab all the ingredients for these best ever pork skewers!! They are so delicious, you will hardly believe your taste buds. And don’t forget the grilled pineapple, it is a game changer with the marinated pork. YUM!
If you make this Sweet And Sour Pork Recipe, please let us know by leaving a review and rating below!
Looking for more pork recipes? We are currently obsessing over pulled pork sliders (don’t forget the classic coleslaw!), stuffed pork tenderloin, and sheet pan pork chops!
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More Grilled Recipes To Check Out:
- Grilled Swordfish Skewers with Italian Salsa Verde
- Crispy Grilled Chicken Wings
- Grilled Halibut with Charred Scallion Sauce
- Grilled Lobster Tails and Clams
- Lamb Burgers
- Pulled Pork Sliders (Smoked Boston Butt)
Sweet And Sour Pork Skewers Recipe
These sweet and sour pork skewers are charred, spicy, and just a little sweet! Make up to 2 days in advance, then grill with enough food to feed a crowd. Serve with pineapple skewers and thinly sliced Thai chilis. A super flavorful main to serve at any cookout! GF, DF
Servings: 12 servings
Calories: 143kcal
Equipment
Bamboo or metal skewers
Ingredients
- 2-3 lb boneless pork shoulder
- ½ cup reduced-sodium soy sauce or tamaari (if gluten-free)
- ¼ cup rice vinegar
- ¼ cup packed brown sugar
- ¼ cup oyster sauce
- 3 Thai chiles thinly sliced
- 1 Tbsp fish sauce
- 1 Tbsp ginger paste or 2 Tbsp fresh ginger, minced
- 1 Tbsp Kosher salt
- ½ tsp freshly ground black pepper
- ½ pineapple peeled, cored, and cut into 2" pieces
Instructions
- Cut the pork shoulder. Pat the pork shoulder dry with a paper towel, then place in the freezer for 20-30 minutes to firm up. This makes it easier to cut. When ready, place the pork on a cutting board, then use a very sharp knife to slice (or shave) the meat into ¼" thick slices. Don't worry about the length if some pieces shed, just focus on even thickness.
- Make the marinade. In a large bowl, combine ½ soy sauce, ¼ cup rice vinegar, ¼ cup oyster sauce, ¼ cup brown sugar, 3 Thai chilis, 1 Tbsp fish sauce, 1 Tbsp ginger paste, 1 Tbsp Kosher salt, and ½ tsp black pepper, then whisk well.
- Marinate the pork. Add sliced pork to the marinade, then press down to ensure all meat is fully submerged. Cover tightly with plastic wrap or a lid, then refrigerate for at least 3 hours, or up to 2 days.
- Soak the skewers. If using bamboo skewers, be sure to soak them in a bowl of water for at least 30 minutes before assembling and grilling.
- Assemble the pork skewers. Carefully thread a few pieces of pork onto each skewer, going down a little more than half way. If the slices of pork are wider than 1", cut them in half so the skewers are roughly uniform and cook evenly. No meat will go to waste, you can place even the smallest pieces on skewers!
- Make the pineapple skewers. Take all the pineapple and assemble them onto their own skewers, going down the same length as the pork. It's okay for the fruit to be tightly packed.
- Cook the skewers. Preheat a grill over medium-high heat. Make sure the grill grates are very clean, then coat with grill spray. Add skewers, leaving at least 1-2" between each. Cook covered for 3-5 minutes per side, or until fully cooked through, about 15 minutes. Pineapple skewers require only 4-6 minutes total.
- Serve immediately. Allow to cool slightly, then serve immediately with extra Thai chilis, if desired.
Notes
- Soak bamboo skewers for at least 30 minutes before assembling/grilling.
- How do I freeze uncooked, marinated pork? Follow instructions for slicing and marinating, then transfer to either a vacuum seal bag or a freezer-safe airtight container. Freeze for up to 6 months. To cook, defrost overnight in a refrigerator until completely thawed, then continue with cooking instructions below.
- Can I use jarred marinade? Yes
Nutrition
Calories: 143kcal | Carbohydrates: 11g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1228mg | Potassium: 363mg | Fiber: 1g | Sugar: 8g | Vitamin A: 31IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg
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