Polynesian Pork & Pineapple Skewers

Chef Michael Olson

☀️🔥 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.

Print Recipe

Prep Time 25

Cook Time 20

Total Time 45

Course Main Course

Cuisine Polynesian

Servings 8

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

Keyword BBQ, skewers