Simple Pork and Pineapple Skewers

Name: Simple Pork and Pineapple Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) pork loin, boneless, cut into 1¼-inch (3 cm) cubes; 1 medium (600 g) fresh pineapple, peeled, cored, and cut into 1¼-inch (3 cm) chunks; 1 large (250 g) red bell pepper, cut into 1½-inch (4 cm) chunks; 1 large (250 g) yellow bell pepper, cut into 1½-inch (4 cm) chunks; ⅓ cup (80 ml) soy sauce; 3 tbsp (40 g) packed brown sugar; 2 tbsp (30 ml) rice vinegar; 2 cloves (10 g) garlic, minced; 1 tbsp (12 g) fresh ginger, minced or grated (optional); 1 tbsp (15 ml) vegetable oil; 2 whole (30 g) scallions, thinly sliced (for garnish) (optional)

From the MyKitchenBank Kitchen

Tender cubes of pork loin and sweet pineapple chunks marinated in a salty-sweet soy and brown sugar glaze, threaded onto skewers with colorful bell peppers, then grilled until caramelized. A Hawaiian-inspired classic that's easy to make for weeknight dinners or casual gatherings—sweet, savory, and naturally charred from the grill.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes, or use metal skewers
Preheat the grill to medium-high heat (around 400°F / 200°C)
Cut the pork loin into 1¼-inch (3 cm) cubes and the bell peppers into 1½-inch (4 cm) chunks

1
Make the marinade
- In a small mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, fresh ginger (if using), and vegetable oil until the sugar dissolves.
- Set aside.
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Ready when: Brown sugar is fully dissolved and the marinade is smooth
Tip: Whisk briskly to help dissolve the sugar more quickly.
2
Marinate the pork and pineapple
- Place the cubed pork loin and pineapple chunks in a large bowl or zip-top bag.
- Pour the marinade over them, stirring gently (or sealing and shaking if using a bag) to coat all pieces evenly.
- Let sit at room temperature for 30 minutes, stirring once halfway through.
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Ready when: All pieces are evenly coated with marinade and look glossy
Tip: Do not marinate longer than 30 minutes; the acid will begin to break down the pork's texture.
3
Thread the skewers
- Remove the pork and pineapple from the marinade, reserving the marinade in a small bowl.
- Thread the pork cubes, pineapple chunks, and bell pepper pieces alternately onto the soaked wooden skewers or metal skewers, starting and ending with a pork cube.
- Arrange about 4 pieces of pork, 4 pineapple chunks, and 3 pieces of each color bell pepper per skewer.
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Ready when: Skewers are fully threaded with even spacing and no empty gaps
Tip: Leave a small gap (about ½ inch / 1 cm) between pieces so heat circulates and they cook evenly; don't pack them tightly.
4
Heat the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- If using a grill pan on the stovetop, heat it over medium-high heat until a drop of water sizzles immediately on contact.
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Ready when: Grill grates are hot and oiled, or grill pan is smoking lightly
Tip: Oil the grill grates with a high-heat oil to prevent sticking.
5
Grill the skewersOven 165°F / 75°C
- Place the skewers on the hot grill, spacing them about 2 inches (5 cm) apart.
- Grill for 5 to 6 minutes on the first side without moving them, then rotate and grill for another 5 to 6 minutes on the second side.
- Brush the skewers with reserved marinade halfway through cooking on each side.
- The pork should be cooked through (165°F / 74°C internal temperature) and the pineapple and peppers should have light char marks.
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Ready when: Pork is opaque throughout and reaches 165°F / 74°C; pineapple is lightly caramelized and peppers are tender with char marks
Tip: Resist the urge to move the skewers too early; letting them sit on the grill develops a nice crust and prevents sticking.
6
Rest and serve
- Transfer the skewers to a serving platter and let rest for 2 to 3 minutes.
- Garnish with sliced scallions if desired.
- Serve hot, optionally with extra reserved (uncooked) marinade on the side for dipping, or with steamed rice and a simple cucumber salad.
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Ready when: Skewers are warm and ready to eat, and pork is no longer steaming
Tip: If serving reserved marinade as a dipping sauce, do not use any that touched raw pork unless you've boiled it first for food safety.

Good to know

Tips

To test the pork for doneness, use an instant-read thermometer inserted into the thickest cube without touching the skewer. It should read 165°F (74°C). You can also cut into the largest piece—there should be no pink inside.
If your pineapple is very ripe and soft, soak it in the marinade for only 15 to 20 minutes to prevent it from breaking apart on the grill.
For even cooking, trim the pork into uniform cube sizes; larger pieces will take longer to cook through while smaller pieces may dry out.
Wooden skewers require pre-soaking to prevent charring. Soak them for at least 30 minutes (or up to 2 hours) in water before threading. Alternatively, use metal skewers for no prep.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place on a grill, grill pan, or in a 350°F (175°C) oven for 5 to 8 minutes until warmed through. Do not store with wooden skewers if reheating in the oven; transfer to a baking dish first.

Substitutions

fresh pineapple → canned pineapple chunks, drained well. Use chunks about the same size as fresh pineapple for even cooking. Canned pineapple is sweeter, so reduce brown sugar to 2 tablespoons (25 g) if preferred.
red bell pepper → green bell pepper or onion chunks. Use the same total weight. Onions take slightly longer to soften, so cut them slightly smaller.
soy sauce → tamari (gluten-free soy sauce). Use the same amount; tamari has a slightly deeper flavor.
fresh ginger → ¼ teaspoon ground ginger. Ground ginger is more potent, so use less. Stir it into the marinade well to distribute evenly.