# Skewer Savvy

Grilled Pork Tenderloin Skewers with Coconut-Lilikoi Glaze and Tropical Fruits

Let’s take a culinary trip to Hawaii, no passport required, where sweet-tart lilikoi meets smoky pork on a stick. These skewers are all about balancing bold flavors with the primal joy of grilling.

- Serves: 4
- Cook time: 35 minutes
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/grilled-pork-tenderloin-skewers-with-coconut-lilikoi-glaze-and-tropical--08f293f5
- Image: /api/recipes/image-file?pathname=recipes%2F08f293f5-be15-443c-8054-8bbfc94b233e-1791121856837.png

## Ingredients

- 1.5 lb pork tenderloin, cut into 1.5-inch cubes
- 1 cup fresh pineapple, cut into 1.5-inch chunks
- 1 cup ripe mango, cut into 1.5-inch chunks
- 3/4 cup canned coconut milk, well-shaken
- 1/3 cup lilikoi (passion fruit) puree
- 3 tbsp light brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 2 tsp garlic, minced
- 1.5 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 whole lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 2 tbsp neutral oil (like canola or grapeseed)

## Instructions

1. In a medium bowl, whisk together coconut milk, lilikoi puree, brown sugar, soy sauce, rice vinegar, ginger, garlic, smoked paprika, salt, and black pepper until smooth. (Herb says: Combining acid with coconut milk gives a tangy, creamy marinade that helps tenderize the pork. Don't skip the vinegar!)
2. Reserve 1/3 cup of the marinade in a small saucepan for glazing later.
3. Place pork cubes in a large zip-top bag or non-reactive bowl. Pour remaining marinade over pork, seal, and refrigerate for at least 30 minutes, or up to 2 hours.
4. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
5. Remove pork from marinade and thread onto skewers, alternating with pineapple and mango pieces. Discard used marinade. (Herb says: Alternating fruit and pork ensures juicy bites and caramelized sugars from the fruit enhance grill flavor.)
6. Preheat grill to medium-high heat. Oil the grates with a paper towel dipped in neutral oil, using tongs.
7. Place skewers on the grill and cook, turning every 2-3 minutes, until pork is well-browned and cooked to 145°F, about 12 minutes total.
8. While skewers grill, simmer reserved marinade in the saucepan over medium heat for 3-4 minutes, until slightly thickened. (Herb says: Always boil marinade used for glazing to kill any pork-related microbes. This is food safety, not just chef paranoia.)
9. Brush thickened glaze over skewers during the last 2 minutes of grilling.
10. Transfer skewers to a platter and rest for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges. (Herb says: Resting lets the juices redistribute, so your pork is moist, not weepy.)