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.

Cook Mode Prevent your screen from going dark

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.