Skeweriously Ono
Grilled Pork Skewers with Pineapple-Cilantro Salsa
1 hour 30 minutes (includes marinating time)
Serves 4
DinnerHawaiianDairy-freeNut-freeShellfish-free
Herb's take
Hawaiian grilling brings together smoky pork and fresh pineapple for a flavor vacation on a stick. You'll master balancing sweet, savory, and tangy elements, plus a nifty marinade that's key to juicy, tender meat.
Equipment needed
- Grill
- Skewers (if using wooden, soak ahead)
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk together 1/2 cup reserved pineapple juice, soy sauce, brown sugar, grated ginger, garlic, lime zest, and 1 tablespoon lime juice for the marinade.
- 02Add the pork cubes to the marinade, toss to coat, cover, and refrigerate for 1 hour.
- 03Meanwhile, combine diced pineapple, red bell pepper, red onion, cilantro, jalapeño, and remaining lime juice in a bowl. Stir and chill until serving.
- 04If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 05Preheat your grill to medium-high heat, about 400°F.
- 06Thread the marinated pork cubes onto skewers evenly.
- 07Brush skewers with vegetable oil to prevent sticking.
- 08Grill skewers over direct heat, turning every 2-3 minutes, until pork is deeply browned and cooked through, 10-14 minutes depending on your grill and the thickness of the cubes.
- 09Remove pork from grill and let rest for 3-4 minutes before serving.
- 10Serve the skewers hot, topped or sided with the pineapple-cilantro salsa.
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