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.