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Pork skewers with pineapple
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5 from 1 vote

Sweet And Sour Pork Skewers

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
Prep Time30 mins
Cook Time15 mins
Marinating Time2 hrs
Total Time2 hrs 45 mins
Course: Dinner
Cuisine: American, Filipino, Hawaiian
Keyword: pork and pineapple, spicy pork, sweet and sour sauce
Servings: 12 servings
Calories: 143kcal
Author: Ari Laing


  • Grill
  • Bamboo or metal skewers


  • 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


  • 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.


  • 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


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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!