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Grilled Pork Barbecue with Pineapple

  There’s nothing like these Grilled Pork Barbecue with Pineapple skewers, an all-time char-grilled favorite at our home. You can make the marinade ahead, soak the pork pieces and let the sweet, spicy, tangy, succulent flavors set. Then let the grill do the work for you. Stay cool and serve these with cold salads and chilled desserts. This is an AsianInAmericaMag.com recipe which first published on the community blog Homemade Quirk (Quirk Books). Serves 2 to 4 for appetizers.

Ingredients

  • 1/2 pound sliced into 2-inch strips pork tenderloin
  • 1/4 cup pineapple juice
  • 1/2 cup thick soy sauce
  • 1 cup seltzer water
  • 2 Tablespoons organic honey
  • from the juice of 4 pieces or use 1 Tablespoon lemon juice calamansi juice (the Filipino lime)
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon use any bottled brand chili sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon mustard
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper powder
  • 1 cup cubes from fresh pineapple or use canned pineapple chunks
  • 1 whole seeded, sliced into 2-inch strips red bell pepper
  • 1 cup cherry tomatoes
  • 16 pieces or more, pre-soaked in water for 30 minutes before meat is skewered bamboo skewers

Instructions

  • 1. Mix the marinade in a bowl: pineapple juice, barbecue sauce, honey, seltzer water, lime juice, pepper flakes, chili sauce, Worcestershire sauce, mustard, paprika, salt and pepper. Prepare the pork tenderloin strips. If it’s convenient, ask the butcher to slice it for you in 2-inch strips. (I confess, I often do this for uniformed cuts). Marinate the pork pieces in this mixture. Keep in a non-reactive container. Cover with plastic wrap. Refrigerate for at least 4 to 6 hours, or overnight.
  • 2. Soak the bamboo skewers for 30 minutes in a pan filled with water. This is to avoid burnt skewers when grilling, and minimize the splinters on the sticks. When ready, skewer the pork pieces and other ingredients in this order: red pepper, pork, pineapple, pork, cherry tomato, pork, and so forth. Place 3 to 4 pieces of pork per skewer.
  • 3. On a pre-heated outdoor grill, over medium high heat, grill the pineapple pork skewers at 15 to 17 minutes total cooking time. While grilling, baste occasionally with the marinade to moisten the pork and maintain a shiny glaze.
  • 4. Serve hot with a cold side salad or some steamed rice.
  • Recipe Notes: If outdoor grilling is not convenient, use an indoor grill allowing for the same amount of cooking time. And when the seasons change and it gets colder, you can roast these pork skewers in an oven. If you do, use a shallow roasting pan, and broil at the last 5 minutes. If preferred, substitute chicken strips, using the same marinade.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website, cookbooks or videos  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at info@ebquirino.com