Introduction: Ready for a Zesty, Tropical BBQ Delight?
Craving a vibrant, flavorful dish that brings the taste of summer to your grill? These Sweet-and-Sour Pork Skewers with Pineapple are the perfect choice! Featuring tender pork tenderloin and juicy pineapple chunks, these skewers are charred to perfection and coated in a tangy, homemade sweet-and-sour sauce. The scallion garnish adds a fresh crunch, making this dish ideal for BBQs, family dinners, or meal prep. Inspired by your love for bold, savory dishes like Greek Chicken and Rice Skillet and Grilled Flatbread Pizza, this recipe can be adapted for low-carb diets and is naturally gluten-free with minor tweaks. Ready to fire up the grill for a tropical treat? Let’s dive into this delicious recipe!
Overview: Why Sweet-and-Sour Pork Skewers are a Must-Try
These Sweet-and-Sour Pork Skewers combine the savory richness of pork with the sweet, juicy burst of pineapple, all tied together with a tangy, spicy sauce. The grilling process adds a smoky char, while the sauce brings a perfect balance of sweet, sour, and savory flavors. What makes them special? They’re quick, versatile, and adaptable for keto-friendly diets with low-carb adjustments, offering a crowd-pleasing dish that’s perfect for summer gatherings or weeknight meals.
- Time Requirement: About 30 minutes total (15 minutes prep, 15 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick grilling sessions.
- Why It’s Special: It’s a gluten-free (with tamari), vibrant dish with tropical flavors, adaptable for low-carb diets by reducing sauce sugar.
This skewer recipe is a zesty, crowd-pleasing treat that’s sure to bring summer vibes to your table. Let’s get grilling!
Essential Ingredients
Here’s what you need to make these Sweet-and-Sour Pork Skewers with Pineapple. Each ingredient adds to the tangy, savory, and tropical magic.
Sweet-and-Sour Sauce
- Pineapple Juice (½ cup): Provides sweet, tropical flavor.
- Rice Vinegar (¼ cup): Adds tangy, sour notes.
- Ketchup (2 Tbsp): Brings umami and slight sweetness.
- Sriracha (1 tsp): Adds a subtle spicy kick.
- Soy Sauce (1 Tbsp): Infuses savory, umami depth (use tamari for gluten-free).
- Garlic Clove (1, minced): Adds aromatic intensity.
- Sugar (3 Tbsp): Balances the sauce with sweetness (use erythritol for keto).
- Cornstarch (2 tsp): Thickens the sauce for coating.
Skewers
- Pork Tenderloin (1½ pounds, cubed): Provides lean, tender protein.
- Pineapple (1, peeled, cored, cubed): Adds juicy, sweet contrast.
- Extra-Virgin Olive Oil (as needed): Enhances grilling and prevents sticking.
- Salt and Black Pepper (to taste): Seasons the skewers.
- Scallions (1 bunch, thinly sliced): Adds fresh, crunchy garnish.
Substitutions and Variations
- Pork Tenderloin: Swap with chicken breast, shrimp, or firm tofu for vegetarian.
- Pineapple: Replace with mango or bell peppers for a different sweet-savory balance.
- Soy Sauce: Use tamari or coconut aminos for gluten-free or keto-friendly options.
- Sugar: Substitute with erythritol, monk fruit sweetener, or stevia for keto/low-carb.
- Cornstarch: Use arrowroot powder or xanthan gum (¼ tsp) for keto/gluten-free thickening.
- Sriracha: Adjust to taste or use chili paste, hot sauce, or omit for mild flavor.
- Add-Ins: Include bell peppers, red onion chunks, or cherry tomatoes on skewers for extra veggies.
- Keto Adjustment: Use erythritol instead of sugar, reduce pineapple to ½ cup, and use arrowroot or xanthan gum for sauce (~5g net carbs per serving).
- Spicy Version: Increase sriracha to 2 tsp or add ½ tsp red pepper flakes to the sauce.
Step-by-Step Instructions
Making these Sweet-and-Sour Pork Skewers with Pineapple is quick and flavorful, with a simple sauce and grilling process. Follow these steps for perfect skewers every time.
Step 1: Make the Sweet-and-Sour Sauce
- In a small pot, combine ½ cup pineapple juice, ¼ cup rice vinegar, 2 Tbsp ketchup, 1 tsp sriracha, 1 Tbsp soy sauce, and 1 minced garlic clove. Bring to a simmer over medium heat.
- In a small bowl, whisk 3 Tbsp sugar with 2 tsp cornstarch until combined.
- Add the sugar-cornstarch mixture to the pot and whisk well.
- Simmer for 3–4 minutes until the sauce thickens. Set aside.
Tip: Whisk constantly to prevent lumps; adjust sweetness or spice to taste.
Step 2: Prepare the Skewers
- Thread 1½ pounds cubed pork tenderloin and pineapple chunks onto skewers, alternating between pork and pineapple until all are used (about 8–10 skewers).
Tip: Soak wooden skewers in water for 30 minutes to prevent burning; aim for even-sized pieces for uniform cooking.
Step 3: Grill the Skewers
- Preheat a grill or grill pan over medium-high heat.
- Brush skewers with extra-virgin olive oil on both sides and season with salt and black pepper.
- Grill skewers in batches, cooking for 4–5 minutes per side until pork is cooked through (internal temperature 145°F) and pineapple is charred.
Tip: Avoid overcrowding the grill; turn skewers carefully to maintain char marks.
Step 4: Finish and Serve
- While skewers are hot, brush generously with the sweet-and-sour sauce.
- Garnish with thinly sliced scallions and serve immediately.
Tip: Serve extra sauce on the side for dipping; garnish just before serving for fresh scallion crunch.
Assembly: Building the Perfect Sweet-and-Sour Pork Skewers
Making these Sweet-and-Sour Pork Skewers is all about creating a vibrant, flavorful dish with a balance of sweet, sour, and savory elements. Here’s how to make them perfect:
- Craft a Smooth Sauce: Whisk sauce ingredients thoroughly to ensure a thick, glossy coating.
- Thread Skewers Evenly: Alternate pork and pineapple for balanced flavor in every bite.
- Grill for Char: Achieve distinct grill marks for smoky depth.
- Garnish Vibrantly: Add scallions for a fresh, colorful finish.
Presentation Tips:
- Serve skewers on a platter with extra sauce in a bowl for dipping.
- Pair with a keto-friendly side like grilled zucchini, a cucumber salad, or cauliflower rice for a complete meal.
- Garnish with extra scallions, sesame seeds, or a lime wedge for a tropical flair.
Storage and Make-Ahead Tips
These skewers are best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep them fresh:
- Storing Leftovers:
- Store cooked skewers in an airtight container in the refrigerator for up to 3 days.
- Store sauce separately in the fridge for up to 5 days.
- Freeze cooked skewers (without sauce) for up to 2 months in a freezer-safe container.
- Reheating:
- Reheat skewers in an oven at 350°F for 8–10 minutes or on a grill pan for 2–3 minutes per side.
- Microwave for 1–2 minutes, but this may soften the texture.
- Make-Ahead Tips:
- Prep sauce up to 5 days ahead and refrigerate.
- Cube pork and pineapple up to 1 day ahead; store separately in the fridge.
- Assemble skewers up to 4 hours ahead; refrigerate until ready to grill.
Tip: Reheat sauce gently on the stovetop and brush on skewers after reheating to restore flavor.
Recipe Variations
These Sweet-and-Sour Pork Skewers are versatile, drawing on your love for bold, savory dishes like Greek Chicken and Rice Skillet and Easy Coconut Curry Shrimp Soup. Here are some fun ideas:
- Keto Pork Skewers: Use erythritol instead of sugar, arrowroot or xanthan gum for thickening, and reduce pineapple to ½ cup for lower carbs.
- Spicy Skewers: Increase sriracha to 2 tsp or add ½ tsp red pepper flakes to the sauce for extra heat.
- Vegetarian Version: Replace pork with firm tofu or mushrooms; ensure soy sauce is gluten-free (tamari).
- Teriyaki Twist: Swap sweet-and-sour sauce for a keto-friendly teriyaki sauce (soy sauce, erythritol, ginger).
- Veggie-Packed Skewers: Add bell peppers, red onion chunks, or zucchini to the skewers.
Tip: Serve with a sprinkle of toasted sesame seeds or a side of keto-friendly coleslaw for added crunch.
Conclusion: A Zesty, Tropical Treat to Love
Sweet-and-Sour Pork Skewers with Pineapple are the perfect way to enjoy a vibrant, flavorful meal that’s bursting with summer vibes. With tender pork, juicy pineapple, and a tangy sauce, they’re a dish that’s as satisfying as it is easy to make. Perfect for BBQs, family dinners, or meal prep, these skewers are sure to become a favorite. Play with the variations, garnish with your favorites, and savor every sweet-and-sour bite. What’s your favorite way to enjoy these pork skewers? Share your ideas in the comments and let us know how they turned out!
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Sweet-and-Sour Pork Skewers with Pineapple
Description
Craving a vibrant, flavorful dish that brings the taste of summer to your grill? These Sweet-and-Sour Pork Skewers with Pineapple are the perfect choice! Featuring tender pork tenderloin and juicy pineapple chunks, these skewers are charred to perfection and coated in a tangy, homemade sweet-and-sour sauce.
Ingredients
Sweet-and-Sour Sauce
- Pineapple Juice (½ cup): Provides sweet, tropical flavor.
- Rice Vinegar (¼ cup): Adds tangy, sour notes.
- Ketchup (2 Tbsp): Brings umami and slight sweetness.
- Sriracha (1 tsp): Adds a subtle spicy kick.
- Soy Sauce (1 Tbsp): Infuses savory, umami depth (use tamari for gluten-free).
- Garlic Clove (1, minced): Adds aromatic intensity.
- Sugar (3 Tbsp): Balances the sauce with sweetness (use erythritol for keto).
- Cornstarch (2 tsp): Thickens the sauce for coating.
Skewers
- Pork Tenderloin (1½ pounds, cubed): Provides lean, tender protein.
- Pineapple (1, peeled, cored, cubed): Adds juicy, sweet contrast.
- Extra-Virgin Olive Oil (as needed): Enhances grilling and prevents sticking.
- Salt and Black Pepper (to taste): Seasons the skewers.
- Scallions (1 bunch, thinly sliced): Adds fresh, crunchy garnish.
Substitutions and Variations
- Pork Tenderloin: Swap with chicken breast, shrimp, or firm tofu for vegetarian.
- Pineapple: Replace with mango or bell peppers for a different sweet-savory balance.
- Soy Sauce: Use tamari or coconut aminos for gluten-free or keto-friendly options.
- Sugar: Substitute with erythritol, monk fruit sweetener, or stevia for keto/low-carb.
- Cornstarch: Use arrowroot powder or xanthan gum (¼ tsp) for keto/gluten-free thickening.
- Sriracha: Adjust to taste or use chili paste, hot sauce, or omit for mild flavor.
- Add-Ins: Include bell peppers, red onion chunks, or cherry tomatoes on skewers for extra veggies.
- Keto Adjustment: Use erythritol instead of sugar, reduce pineapple to ½ cup, and use arrowroot or xanthan gum for sauce (~5g net carbs per serving).
- Spicy Version: Increase sriracha to 2 tsp or add ½ tsp red pepper flakes to the sauce.
Instructions
Step 1: Make the Sweet-and-Sour Sauce
- In a small pot, combine ½ cup pineapple juice, ¼ cup rice vinegar, 2 Tbsp ketchup, 1 tsp sriracha, 1 Tbsp soy sauce, and 1 minced garlic clove. Bring to a simmer over medium heat.
- In a small bowl, whisk 3 Tbsp sugar with 2 tsp cornstarch until combined.
- Add the sugar-cornstarch mixture to the pot and whisk well.
- Simmer for 3–4 minutes until the sauce thickens. Set aside.
Tip: Whisk constantly to prevent lumps; adjust sweetness or spice to taste.
Step 2: Prepare the Skewers
- Thread 1½ pounds cubed pork tenderloin and pineapple chunks onto skewers, alternating between pork and pineapple until all are used (about 8–10 skewers).
Tip: Soak wooden skewers in water for 30 minutes to prevent burning; aim for even-sized pieces for uniform cooking.
Step 3: Grill the Skewers
- Preheat a grill or grill pan over medium-high heat.
- Brush skewers with extra-virgin olive oil on both sides and season with salt and black pepper.
- Grill skewers in batches, cooking for 4–5 minutes per side until pork is cooked through (internal temperature 145°F) and pineapple is charred.
Tip: Avoid overcrowding the grill; turn skewers carefully to maintain char marks.
Step 4: Finish and Serve
- While skewers are hot, brush generously with the sweet-and-sour sauce.
- Garnish with thinly sliced scallions and serve immediately.
Tip: Serve extra sauce on the side for dipping; garnish just before serving for fresh scallion crunch.
FAQs
1. Can I use canned pineapple?
Yes! Use 1 cup drained canned pineapple chunks; pat dry before skewering to avoid excess moisture.
2. Are these skewers keto-friendly?
With sugar and pineapple, they’re not strictly keto (~15–20g net carbs per serving). Use erythritol, reduce pineapple, and use arrowroot for a keto version.
3. Can I make them gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce; ensure ketchup is gluten-free.
4. Why is my sauce too thin?
- Simmer longer to thicken (up to 5 minutes).
- Ensure cornstarch is fully dissolved before adding.
- Add ½ tsp more cornstarch if needed, mixed with 1 Tbsp water.
5. Can I make this ahead?
Yes! Prep sauce and cube pork/pineapple up to 1 day ahead; assemble skewers up to 4 hours ahead.
6. How long do they last?
Cooked skewers last in the fridge for up to 3 days or frozen (without sauce) for 2 months; sauce lasts 5 days in the fridge.
7. Can I bake instead of grill?
Yes! Bake at 400°F for 12–15 minutes, turning halfway, until pork reaches 145°F.
8. What’s the best way to serve them?
Serve hot with extra sauce, paired with a keto-friendly salad, cauliflower rice, or grilled veggies for a complete meal.