Charred, Juicy Sweet & Sour Pork Skewers with Pineapple
These sweet and sour pork skewers are charred, spicy, and just a little sweet—everything you want off the grill. They can be prepped up to two days ahead, making them perfect for feeding a crowd at summer cookouts. Serve with grilled pineapple skewers and thinly sliced Thai chilis for a bold, flavorful cookout main. Naturally gluten-free and dairy-free.
Pin Recipe
Servings: 12 servings
Calories: 143kcal
Equipment
Ingredients
- 2-3 lbs 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-inch 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-inch 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-inch, 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-inch 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
- Skewers: Soak bamboo skewers for at least 30 minutes before assembling or grilling.
- Freeze (marinated pork): Slice and marinate, then freeze airtight for up to 6 months. Thaw overnight in the refrigerator before cooking.
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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