These vibrant Sweet-and-Sour Pork Skewers with Pineapple bring the beloved flavors of your favorite Chinese takeout to the backyard grill in the most delicious way possible. Tender chunks of marinated pork shoulder are threaded onto skewers with fresh pineapple pieces and colorful bell peppers, then grilled to perfection and glazed with a homemade sweet-and-sour sauce that’s far better than anything from a bottle. The combination of smoky grilled meat, caramelized pineapple, and that perfect balance of tangy and sweet flavors makes these skewers an instant crowd-pleaser that works equally well for weeknight dinners or weekend barbecues.
Serves: 4-6 people (makes about 8-10 skewers)
What You’ll Need
For the pork and skewers:
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 fresh pineapple, cored and cut into 1-inch chunks
- 2 bell peppers (red and green), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sweet-and-sour sauce:
- 1/2 cup rice vinegar
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Preparing the Pork
Start by cutting your pork shoulder into uniform cubes, trimming away any excess fat but leaving some marbling for flavor and tenderness. The key to great skewers is consistent sizing, so take your time to cut pieces that are roughly the same size so they cook evenly.
In a large bowl, combine the cubed pork with soy sauce, vegetable oil, brown sugar, minced garlic, ground ginger, salt, and black pepper. Mix everything together with your hands, making sure each piece of pork is well coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, though 2-4 hours will give you even more flavor.
Making the Sweet-and-Sour Sauce
While the pork marinates, prepare your sauce by whisking together the rice vinegar, brown sugar, ketchup, soy sauce, garlic powder, and ground ginger in a small saucepan. In a separate small bowl, mix the cornstarch and water together until smooth to create a slurry.
Bring the sauce mixture to a simmer over medium heat, stirring frequently. Once it starts to bubble, whisk in the cornstarch slurry and continue cooking for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside. The sauce will continue to thicken slightly as it cools.
Preparing Your Vegetables and Fruit
Cut your fresh pineapple into chunks that are roughly the same size as your pork pieces. Fresh pineapple works much better than canned for grilling because it holds its shape better and caramelizes beautifully over the flames. Remove the core completely, but don’t worry about making perfect cubes.
Cut the bell peppers and red onion into similar-sized pieces. The vegetables should be large enough that they won’t fall through the grill grates but small enough to cook through by the time the pork is done.
Assembling the Skewers
Thread the marinated pork, pineapple chunks, bell peppers, and red onion onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Alternate the ingredients for the most attractive presentation and even cooking, aiming for about 4-5 pieces of pork per skewer along with the vegetables and fruit.
Leave small spaces between each piece to ensure even cooking. Pack them too tightly, and the inside pieces won’t cook properly. Space them too far apart, and they might spin around on the skewers when you try to turn them.
Grilling to Perfection
Preheat your grill to medium-high heat and clean the grates well to prevent sticking. Brush the grates with a little oil right before cooking. Place the skewers on the grill and cook for 12-15 minutes total, turning them every 3-4 minutes to ensure even browning on all sides.
The pork should reach an internal temperature of 145°F and have a nice caramelized exterior. The pineapple will develop beautiful grill marks and become slightly caramelized, while the peppers and onions will become tender and slightly charred around the edges.
Glazing with Sauce
During the last 2-3 minutes of cooking, brush the skewers generously with your homemade sweet-and-sour sauce, turning them once more to glaze all sides. The sauce will caramelize slightly on the grill, creating an irresistible sticky coating that brings all the flavors together.
Reserve some of the sauce for serving alongside the finished skewers, but make sure to use a clean brush or spoon for the sauce that will go to the table.
Serving Your Tropical Creation
Remove the skewers from the grill and let them rest for 2-3 minutes before serving. Arrange them on a platter and drizzle with additional sweet-and-sour sauce. These skewers are fantastic on their own, but they’re also delicious served over steamed rice or alongside grilled vegetables for a complete meal.
Perfect Pairings
The tropical flavors in these skewers pair beautifully with coconut rice, grilled corn on the cob, or a fresh cucumber salad. For drinks, try serving them with iced tea, lemonade, or even tropical cocktails to complete the island-inspired theme.
These skewers are best enjoyed hot off the grill when the sauce is still slightly sticky and the pineapple is warm and caramelized. The combination of savory pork, sweet fruit, and that perfect balance of tangy and sweet sauce creates a memorable meal that will have everyone asking for the recipe.
