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.
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.
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.
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.
Remove pork from refrigerator 20 to 30 minutes before grilling. Thread pork tightly onto skewers with minimal gaps. Discard used marinade.
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.
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.
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.
Garnish with cilantro or green onions. Serve with extra glaze for dipping. Pork should be juicy with sticky, glossy exterior.
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.
