This Grilled Pork & Pineapple Skewers with Chimichurri recipe is part of my collaboration as Brand Ambassador of the National Pork Board. Thank you for reading and supporting the brands that make Savoir Faire possible.
Grilling season is in full swing and I’ve been dreaming of these pork & pineapple skewers. I love pairing pork with pineapple. These two were born to be together: the juiciest protein and fruit, grilled on a charcoal grill that brings out the best of their flavors.
How to make homemade BBQ sauce
Although pork is full of flavor and doesn’t need much seasoning, in my house everybody likes BBQ glazes. Since my family loves sauces and pork is so easy and convenient to cook, I enjoy spending my time creating new pork dishes.
This time around, I decided to marinate cubed pork chops in a sauce that is sweet and spicy. The sauce is made with soy sauce, brown sugar, ketchup, honey, rice vinegar, hot sauce, ginger, and red pepper. Perfect for barbecues! If you don’t want to add sugar, you can increase the amount of honey, or substitute with monk fruit (affiliate link).
I used boneless pork chops not only because they are simply delicious, but also because if you trim the fat, they are one of the lean cuts of pork according to the U.S. Department of Agriculture standards, which means less than 10% grams of fat per serving.
Once clean, I dice the pork chops into cubes and cover them with the sauce, and refrigerate and marinate for an hour. Then, I build the skewers alternating pork, veggies, and pineapple.
While grilling the skewers, I glaze them so they are glossy like in the pictures. Finally, I serve them with a chimichurri sauce, which not only contrasts with the sweetness of the pineapple and BBQ sauce but also adds complexity to the dish.
How to make grilled pork and pineapple skewers
To make this recipe you’ll need some utensil and ingredients that you can easily buy online through my Amazon Affiliate Program, including:
- Wooden board
- Knife
- Low sodium soy sauce or Liquid Aminos
- Brown sugar or Monk Fruit
- Honey
- Apple cider vinegar
- Extra virgin olive oil
- Hot Sauce
- Ginger
- Red pepper flakes
- Bamboo skewers
- Small pot
- Wooden spoon
- Charcoal grill
- Charcoal
- Grilling tools
- Firestarter
- Lightner
Now, I’ll share with you my grilled pork & pineapple skewers with chimichurri recipe, but not before inviting you to visit www.PorkEsSabor.com for more delicious pork recipes.
Thanks for subscribing to my YouTube channel and visiting my Amazon Store.
Happy grilling!
Grilled Pork & Pineapple Skewers with Chimichurri
Ingredients
- 1 ½ pounds of boneless pork chops fat trimmed and cut into 1-inch cubes
- ½ cup of low sodium soy sauce
- ¼ cup of brown sugar
- 2 tablespoons of ketchup
- 2 tablespoons of honey
- 2 tablespoons of rice vinegar
- 1 teaspoon of olive oil
- 1 teaspoon of hot sauce
- ½ teaspoon of red pepper flakes
- ½ teaspoon of ground ginger
- 2 cups of pineapple cut into 1-inch cubes
- 1 red bell pepper deveined and seeded cut into one-inch pieces
- 1 green bell pepper deveined and seeded cut into one-inch pieces
- 1 red onion cut into one-inch pieces
- Coarse sea salt
Instructions
- In a bowl make the marinade for the pork by mixing the soy sauce, brown sugar, ketchup, honey, vinegar, olive oil, hot sauce, red pepper, and ginger and mix well. Reserve half of this sauce.
- In another bowl, place the cubed pork chops, add the marinade and make sure the pork is well coated with the marinade. Refrigerate for an hour.
- Cook the reserved marinade in a small pot, at medium heat, for about 10 minutes, stirring occasionally. Reserve.
- Soak bamboo skewers in water to prevent burning when broiling.
- Turn on the grill and preheat it.
- Assemble the skewers by alternating vegetables, pork, and pineapple. Before grilling, sprinkle with a pinch of salt.
- Clean and grease the grill and place the skewers over indirect fire. Grill covered for about 7 minutes each side and brush the rest of the marinade, and the which now serves as BBQ glaze, on both sides.
- Remove from the heat, let stand for 5 minutes and serve with chimichurri.
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
Chimichurri
Ingredients
- 1 cup of parsley
- 3 garlic cloves minced
- 2 tablespoons of red wine vinegar
- ½ teaspoon of red pepper flakes
- Freshly ground black pepper
- 6 spearmint leaves
- ½ cup of extra virgin olive oil
- Coarse sea salt
Instructions
- In a food processor bowl put all the ingredients for the chimichurri and process until a thick sauce forms.
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
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