Bold Heat Meets Backyard Classic
Elevate your next cookout with these Sweet Heat Pork Skewers. Combining the lean tenderness of pork loin with a punchy chipotle-pineapple glaze, these skewers are the perfect balance of smoky, sweet, and spicy. A two-zone grilling technique ensures a beautiful, lacquered char without sacrificing juiciness—making them an instant favorite for family gatherings and weekend BBQs alike.
- The Meat: Uses pork loin or tenderloin (trimmed of silver skin).
- The Glaze: A mix of chipotle pineapple BBQ sauce, honey, brown sugar, soy sauce, and tomato paste.
- The Secret: Marinating for 4–8 hours and using a two-zone fire (direct heat for the sear, indirect heat to finish) to prevent the sugary glaze from burning.
- Prep Time: 15 mins (plus marinating) | Cook Time: 20 mins.
Sweet Heat Pork Skewers
Description
These Sweet Heat Pork Skewers are the ultimate balance of smoky, spicy, and bright. By using a two-zone grilling method, we achieve a perfectly caramelized, tacky glaze on the outside while keeping the pork tenderloin incredibly juicy on the inside. It’s a versatile dish that brings a punch of tropical heat to your backyard table, making it a guaranteed crowd-pleaser for everything from casual weeknights to summer gatherings.
For the Pork
For the Sweet Heat Marinade/Glaze
Optional Garnish
Instructions
-
Prepare the Pork
Trim 2 pounds pork loin or tenderloin, removing fat and silver skin. Cut into 1½ to 2-inch cubes. Place in large bowl. If using wooden skewers, soak in water 30 to 45 minutes.
-
Make the Marinade
Whisk together BBQ sauce, honey, brown sugar, soy sauce, tomato paste, garlic powder, onion powder, black pepper, red pepper flakes, and optional pineapple juice and smoked paprika until smooth. Remove ⅓ of marinade (about ½ cup) to small saucepan for basting. Set aside.
-
Marinate pork: Pour remaining marinade over pork cubes and toss to coat. Cover and refrigerate 4 to 8 hours, flipping halfway through.
-
Thread the Skewers
Remove pork from refrigerator 20 to 30 minutes before grilling. Thread pork tightly onto skewers with minimal gaps. Discard used marinade.
-
Prepare grill and glaze
Set up two-zone fire with one side medium-high (400-425°F) and other side indirect heat. Simmer reserved marinade over medium heat for 5 to 7 minutes until thickened. Keep warm.
-
Grill skewers
Place skewers over direct heat. Grill 2 to 3 minutes per side, rotating to char all sides, 8 to 12 minutes total. Move to indirect heat and cook until internal temperature reaches 140-145°F, another 6 to 10 minutes.
-
Glaze and finish
During last 2 to 3 minutes, brush skewers generously with thickened glaze on all sides. Remove when internal temp reaches 145°F. Rest 5 minutes tented with foil.
-
Serve
Garnish with cilantro or green onions. Serve with extra glaze for dipping. Pork should be juicy with sticky, glossy exterior.
Note
Pro Tip: To elevate the flavor, skip the canned juice and use fresh pineapple. Simply muddle a few fresh chunks to extract the juice for the marinade. Not only does this provide a brighter, more natural acidity, but you can also serve the remaining pineapple slices as a fresh side to complement the smoky pork.
Make it a Meal: This dish pairs beautifully with our Coconut Lime Rice and Smashed Cucumber & Red Onion Salad, both of which can be found right here on the site.
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