Sweet Heat Pork Skewers
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: Marina
Dinner · Ryan Johnson's Kitchen
Prep 20 min · Cook 30 min · Total 50 min · Serves 4
Ingredients
- 2 pounds pork loin or pork tenderloin
- Wooden or metal skewers
- 1/2 cup chipotle BBQ sauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon pineapple juice
- 1 teaspoon smoked paprika
- Chopped fresh cilantro
- Sliced green onions
Instructions
- 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.
- Marinate pork: Pour remaining marinade over pork cubes and toss to coat. Cover and refrigerate 4 to 8 hours, flipping halfway through.
- 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.