Grilled Pork Skewers
Grilled pork skewers are the ultimate dish for a great and delicious BBQ cookout! I get to use my favorite veggies like zucchini and fresh pineapple, plus a delicious pork marinade that really takes the flavor up a notch. If you want to make your outdoor events more elevated, you’ve got to try this lean, juicy, and flavorful recipe.
Pork skewers are the first thing I start craving the second we drag the grill out of the garage. Before the burgers, before the hot dogs, kebabs always go on first. I’ve made every combo under the sun, from grilled salmon skewers to the always-requested chicken skewers version, but this pork and pineapple situation? It’s juicy, smoky, and just perfectly sweet. Total crowd-pleaser!
Table of contents
I’ll admit it, skewers have totally become my thing at cookouts. Even on taco Tuesday, I’ve been known to throw these on the grill and stuff them into warm tortillas for a fun twist. If you love having people over but don’t want to spend the whole day running around the kitchen, learning how to make these is a must. And don’t worry if you’re not a grilling pro, my grilled pork skewers recipe is super simple and totally doable, even if it’s your first time flipping skewers.
Why you will love this recipe
- Juicy, sweet, and smoky: That pork marinade made with pineapple juice, garlic, soy sauce, and BBQ sauce works perfectly for this recipe. Every piece comes off the grill tender, juicy, and loaded with sweet and savory flavor.
- The easiest way to impress at a BBQ: I just chop, marinate, and thread everything onto skewers, no need to stand by the grill all day. These cook quickly and always get people asking how I made them.
- Works for any crowd or craving: Serve them right off the grill, wrap them in tortillas, or spoon them over rice. Whether it’s a weeknight dinner or a backyard party, these skewers always fit the mood.
- Use what you’ve got and make it your own: Got bell peppers or mushrooms? Toss them on. Want a little heat? Add chili flakes or hot sauce. This recipe is super flexible, and I love mixing it up depending on what’s in the fridge.
What you will need
For the kebabs:
- Pork loin or tenderloin: I use tender and lean pork that stays juicy and grills up beautifully on skewers.
- Zucchini: I slice thick rounds of zucchini for color and a soft smoky taste.
- Pineapple: Fresh pineapple adds the perfect sweet contrast to the savory pork.
- Purple onion: I love how the onion softens on the grill and adds a great flavor punch.
For the marinade:
- Pineapple juice: I use pineapple juice to tenderize the pork and give the marinade a sweet and tropical base.
- Soy sauce, BBQ, and Worcestershire sauce: These three add the perfect balance of savory, smoky, and tangy flavor.
- Honey: A little honey for a touch of sweetness.
- Lime juice and zest: I add fresh lime for a bright pop that cuts through the richness of the pork.
- Garlic: Minced garlic gives the marinade a deep, savory kick I never skip.
- Liquid smoke: Just a splash adds that straight-off-the-grill flavor, even before cooking.
- Seasonings: I season with a little salt and pepper.
How to make
Make the marinade: I whisk together the pineapple juice, soy sauce, BBQ sauce, Worcestershire, honey, lime juice, lime zest, garlic, liquid smoke, salt, and pepper in a medium bowl until it’s all well combined.
Marinate the pork: I place the pork pieces in a large mixing bowl and pour the marinade over them. I give everything a good stir, cover the bowl, and let it marinate in the fridge overnight. If I’m in a pinch, I make sure it soaks for at least 8 hours and stir it a couple of times while it’s chilling.
Prepare and assemble: I cut the zucchini and onion into thick rings so they hold up well on the skewer, then do the same with the pineapple. Once everything’s prepped, I thread the marinated pork onto the skewers, alternating with the vegetables and pineapple, and leave a little space between each piece so they cook evenly on the grill.
Grill the kebabs: I heat the grill to medium-high and cook the skewers for about 8 to 10 minutes, turning them every couple of minutes so they get a nice char on all sides. I check that the pork is cooked through and juicy before taking them off.
Rest and serve: Once they’re off the grill, I let the kebabs rest for at least 5 minutes before serving. Then I sprinkle some fresh parsley over the top and pass around hot sauce for anyone who wants a little extra heat.
Expert tip
Marinate pork overnight first
The best thing I’ve learned from making these skewers over and over is to let the pork marinate overnight. I’ve tried rushing it with just a couple of hours, and while it still turns out tasty, the flavor doesn’t go as deep and the texture isn’t quite as tender. When I give it the full night to soak in the sweet and tangy marinade, the pork grills up perfectly juicy. Trust me this is key, especially when you are cooking for guests or prepping ahead for a busy weeknight.
More tips to consider:
- I try to cut the pork, pineapple, and veggies into similar-sized pieces so they cook evenly on the grill.
- While using vacuum-sealed bags are great for a quick marinade, you can also use it when marinating overnight. I find that using a tight bag helps in making the meat even juicier, tender, and flavorful.
- Having a hard time holding the skewer when cooking it? Wrap a foil around the end part where you can rotate it easily without burning.
- I leave a little space between each piece when threading so the heat can circulate and cook everything evenly.
- I check that the pork reaches 145 degrees Fahrenheit so it’s fully cooked but still juicy.
Recipe variations
- Make bowls: Instead of threading everything onto skewers, I just grill the pork, pineapple, and veggies separately and slice them up. Then I serve it all over rice with a drizzle of the extra marinade for a build-your-own dinner bowl.
- Stuffed tortillas or tacos: I chop the grilled pork and veggies and stuff them into warm tortillas with a little lime crema or avocado. It’s perfect for taco night and makes great leftovers too.
- Grilled pork salad: I slice the grilled pork and toss it into a big green salad with pineapple chunks, cucumbers, and a citrusy vinaigrette. It’s a light way to enjoy this recipe on a warm day.
- Rice stir-fry: I use the leftover grilled pork and pineapple in a quick stir-fry with rice and a splash of soy sauce or teriyaki. It’s a super easy way to turn extras into another full meal.
- Teriyaki-Style: Sometimes I swap the BBQ sauce for teriyaki sauce and add a little grated ginger.
- Tropical Skewers with Mango: When I find ripe mangoes, I mix them in with the pineapple. They get super soft and sweet on the grill. My kids favorite!
Serving suggestions
When I make these grilled pork skewers for a cookout or family dinner, I usually pair them with something fresh and simple like my crack corn salad or a scoop of easy coconut rice. Both bring out the sweet and savory flavors of the pork without taking over the plate. If I’m feeding a bigger group, I’ll also toss together a strawberry broccoli salad with my homemade poppy seed lemon dressing.
For a more filling meal, I love serving these with my garlic roasted potatoes or a side of baked mac and cheese when I want something extra comforting. And if I have leftover pork, I’ll tuck it into tacos with some homemade coleslaw or add it to my fried rice the next day for a quick dinner.
How to store leftovers
- Refrigerate: I store any leftover pork and veggies in an airtight container and keep them in the fridge for up to 3 days. They stay flavorful and reheat really well for quick lunches or dinners.
- Freezing: If I have extras I won’t use right away, I freeze the cooked pork in a sealed freezer bag for up to one month. I usually leave the pineapple and veggies out of the freezer since they don’t hold up as well after thawing.
- Reheating: When I’m ready to reheat, I warm the pork gently in a skillet over medium heat or pop it in the microwave for about a minute. A splash of water or leftover marinade helps keep it juicy.
Frequently asked questions
I always try to pick vegetables that cook at the same pace as the pork, so everything finishes together. Zucchini and onion are my go-tos, but mushrooms work great too. If I’m using potatoes or any veggies that take longer to cook, I make sure to par-cook them first. That way, they’re nice and tender by the time they hit the grill.
I always soak wooden skewers in warm water for at least 30 minutes before grilling. It helps keep them from burning, especially if the grill is really hot. If I’m prepping ahead, I’ll even soak them overnight just to be safe.
I wouldn’t recommend it for this recipe. Pork shoulder is better for slow cooking because it has more fat and takes longer to get tender. I stick with pork loin or tenderloin so it cooks evenly and stays juicy on the grill.
More summer cookout recipes:
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Grilled Pork Skewers
Ingredients
Grilled Pork Kebabs:
- 2 1/2 lbs pork loin or tenderloin cut into 1 1/2″ thick pieces
- 2 medium zucchini cut into thick rings
- 1 pineapple cut into 1 1/2″ thick pieces
- 1 medium purple onion cut into 1″ pieces
For the Pork Marinade:
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup BBQ
- 2 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- Zest of 1 lime
- 3 cloves garlic minced
- 1 teaspoon liquid smoke
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add all the marinade ingredients to a medium bowl and whisk to combine.
- Place pork pieces into a large mixing bowl and pour marinade over meat. Stir to combine, cover and refrigerate overnight, stirring once or twice while marinating. Marinate for at least 8 hours for best results.
- Skewer marinated meat along with the sliced veggies and pineapple, alternating them on the skewer.
- Grill kabobs over medium/high heat for about 8-10 min or until the desired doneness is reached, rotating every 2-3 min for even grilling.
- Remove kebobs from the grill and let them rest at least 5 min before serving.
- Garnish with parsley and hot sauce.
Notes
Marinate pork overnight first
The best thing I’ve learned from making these skewers over and over is to let the pork marinate overnight. I’ve tried rushing it with just a couple of hours, and while it still turns out tasty, the flavor doesn’t go as deep and the texture isn’t quite as tender. When I give it the full night to soak in the sweet and tangy marinade, the pork grills up perfectly juicy. Trust me this is key, especially when you are cooking for guests or prepping ahead for a busy weeknight.More tips to consider:
- I try to cut the pork, pineapple, and veggies into similar-sized pieces so they cook evenly on the grill.
- While using vacuum-sealed bags are great for a quick marinade, you can also use it when marinating overnight. I find that using a tight bag helps in making the meat even juicier, tender, and flavorful.
- Having a hard time holding the skewer when cooking it? Wrap a foil around the end part where you can rotate it easily without burning.
- I leave a little space between each piece when threading so the heat can circulate and cook everything evenly.
- I check that the pork reaches 145 degrees Fahrenheit so it’s fully cooked but still juicy.