Sweet-Spicy Grilled Pineapple Pork Skewers

How to Make Sweet-Spicy Grilled Pineapple Pork Skewers

1. 1

   Step 1: Make the quick marinade and marinate pork

   In a medium bowl whisk gochujang, honey, soy sauce, and rice vinegar until smooth. Reserve about 3 tablespoons of the mixture for the glaze (set aside in a small bowl) then add the pork cubes, toss to coat, cover, and refrigerate for 20–30 minutes for a quick marinade.

   For this step

   • 1 1/2 lbBoneless pork tenderloin, trimmed and cut into 1" cubes
   • 3 tbspGochujang (Korean chile paste)
   • 3 tbspHoney
   • 2 tbspLow-sodium soy sauce
   • 1 tbspRice vinegar
   
2. 2

   Step 2: Prepare pineapple and assemble skewers

   If using wooden skewers, soak them in water for 15 minutes. Thread pork cubes and pineapple chunks onto skewers, leaving a little space between pieces so heat circulates. Arrange skewers on a tray and let sit 5 minutes while you preheat the grill.

   For this step

   • 1 mediumFresh pineapple, cored and cut into 1" chunks
   
3. 3

   Step 3: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high (about 400–425°F / 200–220°C). Brush the grates with neutral oil and lightly brush the assembled skewers with neutral oil to prevent sticking.

   For this step

   • 2 tbspNeutral oil (vegetable or canola) for brushing
4. 4

   Step 4: Direct-grill, turning and glazing

   Grill skewers directly over medium-high heat until pork reaches 145°F and pineapple is charred, about 10–12 minutes total, turning every 3–4 minutes. In the final 2 minutes brush skewers with the reserved gochujang-honey glaze once or twice to build a sticky coating and allow it to caramelize slightly — watch closely to avoid burning.
   
5. 5

   Step 5: Make scallion-lime chimichurri and finish

   While skewers rest, finely slice scallions and roughly chop cilantro; combine with lime juice, olive oil, and a pinch of salt. Spoon the bright scallion-lime chimichurri over rested skewers to finish and add a fresh contrast to the sticky glaze.

   For this step

   • 1 batchScallion-lime chimichurri (4 scallions, 1/2 cup cilantro, juice of 1 lime, 2 tbsp olive oil, pinch of salt)
   
6. 6

   Step 6: Rest, serve, and make-ahead tips

   Let skewers rest 3–5 minutes before serving — this keeps the pork juicy. Make-ahead tips: marinate pork up to 24 hours ahead and refrigerate; chop herbs and make chimichurri up to 2 days ahead. For a faster weeknight move, skewer pork and pineapple the night before and grill straight from the fridge.

1. In a medium bowl whisk gochujang, honey, soy sauce, and rice vinegar until smooth. Reserve about 3 tablespoons of the mixture for the glaze (set aside in a small bowl) then add the pork cubes, toss to coat, cover, and refrigerate for 20–30 minutes for a quick marinade.
2. If using wooden skewers, soak them in water for 15 minutes. Thread pork cubes and pineapple chunks onto skewers, leaving a little space between pieces so heat circulates. Arrange skewers on a tray and let sit 5 minutes while you preheat the grill.
3. Preheat a gas or charcoal grill to medium-high (about 400–425°F / 200–220°C). Brush the grates with neutral oil and lightly brush the assembled skewers with neutral oil to prevent sticking.
4. Grill skewers directly over medium-high heat until pork reaches 145°F and pineapple is charred, about 10–12 minutes total, turning every 3–4 minutes. In the final 2 minutes brush skewers with the reserved gochujang-honey glaze once or twice to build a sticky coating and allow it to caramelize slightly — watch closely to avoid burning.
5. While skewers rest, finely slice scallions and roughly chop cilantro; combine with lime juice, olive oil, and a pinch of salt. Spoon the bright scallion-lime chimichurri over rested skewers to finish and add a fresh contrast to the sticky glaze.
6. Let skewers rest 3–5 minutes before serving — this keeps the pork juicy. Make-ahead tips: marinate pork up to 24 hours ahead and refrigerate; chop herbs and make chimichurri up to 2 days ahead. For a faster weeknight move, skewer pork and pineapple the night before and grill straight from the fridge.