Polynesian Pork & Pineapple Skewers

These Pineapple Pork Skewers are everything you want in a summer meal — sweet, savoury, smoky, and just a little spicy. Perfect for the grill or oven, they come together quickly with tender Alberta pork, juicy canned pineapple, and a flavourful marinade that hits all the right notes. Whether you’re hosting a backyard BBQ or just craving something vibrant and fun, these skewers are guaranteed to steal the spotlight — no cutlery required.

Ingredients

• 2 lb fresh pork loin roast
• 2 cups canned chunk pineapple*
• wooden skewers, soaked in water for 1 hour

Marinade

• 2 Tbsp packed light brown sugar
• ¼ cup beer (lager or ale)
• ¼ cup soy sauce
• 1 tsp fresh minced garlic
• 1 tsp fresh minced ginger
• 2 Tbsp hot sauce

Preparation

1. Trim pork of excess fat and remove any “silver skin” then cut into 2 cm cubes.
2. Combine marinade ingredients and blend together with pork and pineapple in a large bowl. Cover and refrigerate for 20 minutes minimum or up to 2 hours.
3. Assemble the skewers by threading on meat and pineapple alternatively.
4. Cook on a pre-heated (medium) grill for 20 minutes until juices run clear or place on a parchment lined baking tray and cook in a preheated 350°F oven for 20 minutes.

*Important note: this recipe calls for canned pineapple, not fresh. Pineapple contains an enzyme called Bromelain that is a natural tenderizer. In testing we found that the fresh pineapple “over-tenderized” the meat (even after a short contact time), leaving a pasty, unappetizing texture. The enzyme is heat sensitive so that cooked, canned pineapple delivers moisture and great flavour without the strange texture.