Tropical Pork and Pineapple Skewers

Tropical Pork and Pineapple Skewers Recipe

Hello! Let's prepare together these delicious skewers that combine the juicy texture of the meat with the sweet and sour touch of the fruit. It's a dish that always succeeds due to its balance of flavors and because it brings a festive air to the table without complicating our lives in the kitchen.

Preparation time

Getting organized is key in the kitchen, so here's the time breakdown so you know exactly how long it will take you to enjoy these skewers.

• Preparation: 35 minutes
• Cooking: 20 minutes
• Total: 55 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that authentic flavor, we are going to use fresh and simple ingredients. The quality of the pineapple is fundamental for the contrast with the pork.

For the skewers

• Pork (loin or tenderloin recommended for tenderness)
• Fresh pineapple
• Red bell pepper
• Maldon salt

For the marinade

• Honey
• Soy sauce
• Sherry vinegar
• Ketchup

If you can't find fresh pineapple at its perfect point of ripeness, you could use canned pineapple in its juice, although fresh pineapple caramelizes better over heat. If you don't have sherry vinegar, you can substitute it with apple cider vinegar, although the flavor will be a little less intense.

Utensils we will use

We don't need sophisticated equipment; what you have at home is enough to achieve spectacular results.

• Cutting board (preferably one for meat and one for vegetables)
• Sharp kitchen knife
• Medium bowl (for mixing the marinade)
• Stirring spoon
• Basting brush (silicone or natural bristles)
• Grill, griddle, or large pan
• Skewers (wooden or metal)
• Serving dish or tray

Preparation of Tropical Pork and Pineapple Skewers

Follow these steps calmly. The key to these tropical skewers lies in the uniform cutting of the ingredients and the care we put into brushing them with the marinade while they cook.

1. Prepare the pineapple

   The first thing is to prepare the base fruit for our recipe.

   • Peel the pineapple natural, removing all the skin and any «eyes» that may remain.
   • Remove the fibrous core from the center, as it is too hard to eat.
   • Cut the pineapple in half and then dice each half into medium-sized pieces (bite-sized). Set aside on a plate or dish.
2. Peel the pineapple natural, removing all the skin and any «eyes» that may remain.
3. Remove the fibrous core from the center, as it is too hard to eat.
4. Cut the pineapple in half and then dice each half into medium-sized pieces (bite-sized). Set aside on a plate or dish.

5. Cut the meat

   Now let's move on to the main protein.

   • Take the piece of pork and trim off excess fat if you prefer.
   • Cut the meat into cubes approximately the same size as the pineapple pieces we just prepared. This is crucial for even cooking.
6. Take the piece of pork and trim off excess fat if you prefer.
7. Cut the meat into cubes approximately the same size as the pineapple pieces we just prepared. This is crucial for even cooking.

8. Prepare the bell pepper

   The bell pepper will add color and a crunchy touch.

   • Wash the red bell pepper thoroughly under the tap and dry it.
   • Open it, remove the stem and eliminate all the seeds and white parts from the inside.
   • Cut it into squares the same size as the meat and pineapple.
9. Wash the red bell pepper thoroughly under the tap and dry it.
10. Open it, remove the stem and eliminate all the seeds and white parts from the inside.
11. Cut it into squares the same size as the meat and pineapple.

12. Heat the grill

    We prepare the fire for cooking.

    • Pour a little oil into the grill or pan.
    • Place it over medium heat and let it reach temperature. It should not be smoking, but it should be hot.
13. Pour a little oil into the grill or pan.
14. Place it over medium heat and let it reach temperature. It should not be smoking, but it should be hot.

15. Assemble the skewers

    While the grill heats up, we assemble our skewers.

    • Take a skewer stick and start inserting the ingredients.
    • Alternate a piece of meat, followed by one of pineapple and one of pepper.
    • Repeat the sequence until the skewer is full, leaving a free space at the end to be able to hold it.
16. Take a skewer stick and start inserting the ingredients.
17. Alternate a piece of meat, followed by one of pineapple and one of pepper.
18. Repeat the sequence until the skewer is full, leaving a free space at the end to be able to hold it.

19. Make the marinade

    This is the secret to the sweet and sour and bright flavor.

    • In a container or bowl, pour the sherry vinegar, honey, soy sauce, and ketchup.
    • Stir vigorously with a spoon until the mixture is homogeneous and the honey has dissolved well with the other liquids.
20. In a container or bowl, pour the sherry vinegar, honey, soy sauce, and ketchup.
21. Stir vigorously with a spoon until the mixture is homogeneous and the honey has dissolved well with the other liquids.

22. Cook and baste

    The cooking process requires attention to achieve the perfect glaze.

    • With the help of a kitchen brush, generously paint the raw skewers with the marinade mixture.
    • Place them on the hot griddle or grill.
    • Let them cook on one side until you see the meat change color and lightly sear.
    • Turn them over carefully.
    • Baste the side that is now facing up again with the marinade.
    • Let it cook on the other side. Repeat the turning and basting operation as many times as necessary until you see that the meat is fully cooked inside and golden brown outside.
23. With the help of a kitchen brush, generously paint the raw skewers with the marinade mixture.
24. Place them on the hot griddle or grill.
25. Let them cook on one side until you see the meat change color and lightly sear.
26. Turn them over carefully.
27. Baste the side that is now facing up again with the marinade.
28. Let it cook on the other side. Repeat the turning and basting operation as many times as necessary until you see that the meat is fully cooked inside and golden brown outside.

To finish and serve

Just before removing the skewers from the heat, give them one last light brush with the marinade to enhance their shine. Once off, it's time to add the Maldon salt, but be careful, only put it on the pieces of meat to enhance their flavor without over-salting the fruit. Place the skewers on a nice platter and serve them immediately while they are hot and juicy. They are ideal if accompanied by white rice or a fresh salad. If you like contrasts, this recipe will remind you of the freshness of some caprese skewers with watermelon, perfect for hot days.

Nutritional Information

Here is an estimate of what this dish provides. Remember that since it is homemade, the values may vary depending on the size of the cuts or the amount of sauce that finally adheres to the meat.

• Calories: 380 kcal
• Proteins: 28 g
• Fats: 14 g
• Carbohydrates: 32 g
• Fiber: 2 g

Note: Daily percentage values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

5 keys to make it perfect

Sometimes, small details make the difference between a normal skewer and an unforgettable one. Here are my tips to ensure success on the grill.

1. Size does matter: Try to make sure all the cubes (pork, pineapple, and pepper) are of a similar size. If you cut the meat too large and the pineapple too small, the fruit will burn before the pork is cooked. Uniformity ensures even cooking.

2. Control the fire: Since the marinade contains honey and ketchup, the sugar content is high. If the fire is too strong, the sugar will burn quickly and become bitter before the meat cooks through. Maintain a medium fire and monitor constantly.

3. Skewers in water: If you use wooden or bamboo skewers, soak them in cold water for at least 30 minutes before using them. This prevents them from burning or catching fire on the grill.

4. Don't move the meat around too much at first: When you first place the skewer, leave it still for a few minutes to sear. If you move it constantly at the beginning, you won't achieve that appetizing golden brown, and the meat could release its juices prematurely.

5. Natural pineapple is better: Although canned pineapple helps in a pinch, natural pineapple has an enzyme (bromelain) that helps to slightly tenderize meat if left in contact, in addition to providing a more vibrant acidity that balances the pork fat. It's the same principle that makes tacos al pastor.

When is it ideal to enjoy it?

These pork and pineapple skewers are synonymous with celebration and good weather. They are absolutely ideal for a barbecue summer in the garden or a relaxed weekend meal on the terrace. Eaten with your hands (or directly from the stick), they foster an informal and fun atmosphere, perfect for gatherings with friends or family.

They also work wonderfully as a main course for a tropical-themed dinner. If you want to put together a complete menu, you could start with something fresh and finish with these skewers. Their versatility allows them to be served both as a hearty lunch and a light dinner if you control the side dish. If you're looking for options for more formal celebrations, you might prefer a stuffed loin with port wine sauce, but for outdoor enjoyment, these skewers are the queens!

Comparison table

It's normal to hesitate between different skewer options or pork dishes with fruit. Here I compare our star recipe with other alternatives so you can choose the one that best suits your craving today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how these skewers turned out for you. Did you dare to change any ingredient in the marinade? Did you accompany them with something special? Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

Sometimes we use words in cooking that we take for granted, but it's always good to refresh what they mean exactly so we don't get lost.

• Marinade: Mixture of seasonings, liquids (such as vinegar or soy) and spices used to flavor, preserve or tenderize raw foods, in this case, meat.
• Plating: It is the action of placing food on the final presentation plate in an aesthetic and orderly manner before serving it to diners.
• Diced: Type of cut in the shape of cubes. In cooking, we look for them to be regular (of the same size) so that cooking is uniform in all pieces.
• To brush/To paint: Technique that consists of applying a liquid, sauce or fat over food using a kitchen brush, just as we did with the marinade on the skewers.
• Sear: To cook the surface of a food over high heat so that it browns quickly, creating a crust that improves flavor and texture.