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.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Polynesian Pork & Pineapple Skewers
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 garlic minced
- 1 tsp fresh ginger minced
- 2 Tbsp hot sauce
Method
- Trim pork of excess fat and remove any “silver skin” then cut into 2 cm cubes.
- 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.
- Assemble the skewers by threading on meat and pineapple alternatively.
- 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.
Notes
*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.
