Grilled Pork Skewers

Ingredients

• 1.13 kg (2 1/2 lb)pork loin or tenderloin, cut into 3.8 cm (1 1/2-inch) pieces
• 2 mediumcourgettes, cut into thick rings
• 1pineapple, cut into 3.8 cm (1 1/2-inch) pieces
• 1 mediumpurple onion, cut into 2.5 cm (1-inch) pieces
• 240 ml (1 cup)pineapple juice
• 60 ml (1/4 cup)soy sauce
• 60 ml (1/4 cup)barbecue sauce
• 30 ml (2 tablespoons)Worcestershire sauce
• 30 ml (2 tablespoons)honey
• 30 ml (2 tablespoons)lime juice
• Zest of 1lime
• 3 clovesgarlic, minced
• 5 ml (1 teaspoon)liquid smoke
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• To tasteparsley, for garnish
• To tastehot sauce, for garnish

Instructions

1. 1

   Mix the marinade

   Put all the marinade ingredients in a medium bowl and whisk until combined.

2. 2

   Marinate the pork

   Place the pork in a large mixing bowl and pour the marinade over it. Stir to coat, cover and refrigerate overnight, stirring once or twice during marinating. For best results, leave it to marinate for at least 8 hours.

3. 3

   Thread the skewers

   Thread the marinated pork onto skewers with the sliced vegetables and pineapple, alternating the ingredients.

4. 4

   Grill the skewers

   Grill over medium-high heat for about 8–10 minutes, or until cooked to your desired doneness, turning every 2–3 minutes for even grilling.

5. 5

   Rest before serving

   Take the kebabs off the grill and leave them to rest for at least 5 minutes before serving.

6. 6

   Add the garnish

   Garnish with parsley and hot sauce.

What are grilled pork skewers?

Pork skewers are a familiar American barbecue dish: pieces of meat and vegetables are threaded onto skewers and grilled. This version combines pork with courgette, pineapple and purple onion.

The sweet-and-savoury marinade brings pineapple juice, barbecue sauce, soy and lime together. Alternating the pork and produce on the skewers makes each serving a mix of flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 35g protein, 32g carbs, 7g fat.

The pork provides most of the protein, while the pineapple, honey and barbecue sauce contribute carbohydrates. The marinade and pork account for much of the fat, with soy sauce also adding sodium. For a balanced plate, serve a skewer with a generous salad or another vegetable side.

The marinade

Sweet and savoury: pineapple juice and honey balance the soy, Worcestershire and barbecue sauces, while lime adds a bright note. Garlic, black pepper and liquid smoke round out the flavour.

Time: the pork needs at least 8 hours in the refrigerator, with an overnight rest suggested. Stir it once or twice during that time so the pieces are coated again.

Choosing and cutting the ingredients

Pork: loin or tenderloin can be used, cut into evenly sized pieces about 3.8 cm thick. Similar-sized pieces help the pork cook at a more even pace.

Produce: cut the courgettes into thick rings, the pineapple into 3.8 cm pieces and the onion into 2.5 cm pieces. These cuts are suited to threading and grilling alongside the pork.

Threading the skewers

Alternating ingredients: thread pork, courgette, pineapple and onion in a repeating pattern. Leave a little space between pieces rather than pressing everything tightly together, so heat can reach their surfaces.

Grilling and doneness

Even cooking: use medium-high heat and turn the skewers every 2–3 minutes during the 8–10-minute grilling time. Keep an eye on them, since the recipe allows for cooking to your preferred doneness.

Resting: once off the grill, leave the kebabs for at least 5 minutes before serving. Finish with parsley and hot sauce as directed.

What to serve alongside

These skewers can be served as the centre of a barbecue plate. Pair them with a simple salad or a grain side if you want a more substantial meal, and offer extra lime or hot sauce at the table.

Recipe notes & tips

• Cut the pork pieces to a similar size so they cook more evenly.
• Keep the marinating pork covered in the refrigerator.
• Stir the pork once or twice while it marinates to redistribute the marinade.
• Alternate the pork, courgette, pineapple and onion as you thread the skewers.
• Turn the skewers every 2–3 minutes while grilling.
• Allow at least 5 minutes of resting time before serving.

Variations

• Extra citrus: add lime wedges at the table for a sharper finish.
• More heat: serve with extra hot sauce alongside the skewers.
• Fruit swap: use another firm fruit in place of pineapple, adjusting the pieces to a similar size.
• Vegetable swap: replace the courgette with another grill-friendly vegetable cut into similarly substantial pieces.

Common mistakes to avoid

• Short marinating: give the pork at least 8 hours in the refrigerator for the suggested marinating time.
• Uneven pork pieces: cut them to a similar size so they cook at a more consistent rate.
• Packed skewers: leave some space between ingredients so they can grill rather than crowd together.
• Forgetting to turn: rotate the skewers every 2–3 minutes for even grilling.
• Skipping the rest: leave the kebabs off the heat for at least 5 minutes before serving.

How to store

Refrigerate leftover kebabs in a covered container and use within 3–4 days. Reheat until hot throughout, taking care not to leave them on the heat longer than needed.

Frequently asked questions