# Skeweriously Ono

Grilled Pork Skewers with Pineapple-Cilantro Salsa

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.

- Serves: 4
- Cook time: 1 hour 30 minutes (includes marinating time)
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Nut-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/grilled-pork-skewers-with-pineapple-cilantro-salsa-3aacdb2b
- Image: /api/recipes/image-file?pathname=recipes%2F3aacdb2b-4dec-4b64-a5b9-1aea2d1d0e7f-1790506300051.png

## Ingredients

- 1 1/2 lb pork shoulder or loin, cut into 1 1/4-inch cubes
- 1 small pineapple, peeled, cored, and diced (reserve 1/2 cup juice)
- 1/4 cup soy sauce
- 2 tbsp brown sugar, packed
- 1 tbsp ginger, fresh, peeled and grated
- 3 cloves garlic, minced
- 1 lime, zested and juiced
- 1/2 cup red bell pepper, finely diced
- 1/3 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tbsp vegetable oil
- 8 wooden or metal skewers

## Instructions

1. In 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. (Herb says: The pineapple juice isn’t just for tropical vibes, it contains bromelain, a nifty enzyme that helps tenderize pork. Don’t marinate overnight, or the texture goes mushy.)
2. Add the pork cubes to the marinade, toss to coat, cover, and refrigerate for 1 hour.
3. Meanwhile, combine diced pineapple, red bell pepper, red onion, cilantro, jalapeño, and remaining lime juice in a bowl. Stir and chill until serving.
4. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
5. Preheat your grill to medium-high heat, about 400°F.
6. Thread the marinated pork cubes onto skewers evenly.
7. Brush skewers with vegetable oil to prevent sticking. (Herb says: Oiling the protein, not the grill, delivers better browning and less flare-up. Trust the chemistry.)
8. Grill 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.
9. Remove pork from grill and let rest for 3-4 minutes before serving. (Herb says: Resting keeps the juices in the meat, not on your cutting board, science for the win.)
10. Serve the skewers hot, topped or sided with the pineapple-cilantro salsa.

## Equipment

- Grill
- Skewers (if using wooden, soak ahead)