Polynesian Pork & Pineapple Skewers
☀️🔥 Summer on a Stick! 🔥☀️Looking for the ultimate summer grill recipe? Say aloha to these Polynesian Pork & Pineapple Skewers! Made with juicy Alberta pork loin and sweet canned pineapple, this quick and flavour-packed dish brings tropical vibes straight to your backyard. The beer-soy-garlic marinade gives every bite a perfect balance of sweet, savoury, and spicy.
Ingredients
- 2 lb fresh pork loin roast
- 2 cups canned chunk pineapple*
- wooden skewers soaked in water for 1 hour
Marinade
- 2 Tbsp packed light brown sugar
- ¼ cup beer lager or ale
- ¼ cup soy sauce
- 1 tsp fresh minced garlic
- 1 tsp fresh minced ginger
- 2 Tbsp hot sauce
Instructions
- Trim pork of excess fat and remove any “silver skin” then cut into 2 cm cubes.
- Combine marinade ingredients and blend together with pork and pineapple in a large bowl. Cover and refrigerate for 20 minutes minimum or up to 2 hours.
- Assemble the skewers by threading on meat and pineapple alternatively.
- Cook on a pre-heated (medium) grill for 20 minutes until juices run clear or place on a parchment lined baking tray and cook in a preheated 350°F oven for 20 minutes.
Notes
*IMPORTANT NOTE: This recipe calls for canned pineapple, not fresh. Pineapple contains an enzyme called Bromelain that is a natural tenderizer. In testing we found that the fresh pineapple “over-tenderized” the meat (even after a short contact time), leaving a pasty, unappetizing texture. The enzyme is heat sensitive so that cooked, canned pineapple delivers moisture and great flavour without the strange texture.
Yield: 12-16 Skewers
