2 hours 45 minutes
Here's What You'll Need
boneless pork shoulder, soy sauce, rice vinegar, brown sugar, oyster sauce, thai chilis, fish sauce, ginger paste, salt, black pepper, pineapple
Pat the pork dry, then place in the freezer to firm up. When ready, use a sharp knife to slice meat into ¼" thick slices.
In a large bowl, combine soy sauce, rice vinegar, oyster sauce, brown sugar, Thai chilis, fish sauce, ginger paste, salt, and black pepper, then whisk well.
Add pork to the marinade, press down to ensure meat is fully submerged. Cover and refrigerate for at least 3 hours, or up to 2 days.
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 in half so the skewers are roughly uniform and cook evenly.
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.
Preheat a grill, add skewers. Cook covered for 3-5 minutes per side. Pineapple skewers require only 4-6 minutes total. Allow to cool slightly, then serve immediately with extra Thai chilis, if desired.