These pineapple and pork skewers are everything a summer BBQ should be — sticky, caramelised, and ready in under 30 minutes. The marinade combines honey, soy sauce, lime and sriracha for a sweet-heat glaze that pairs beautifully with juicy pork tenderloin and fresh pineapple. A drizzle of Spanish extra virgin olive oil in the pan gives the skewers a golden, slightly crisp finish. Known in Spain as brochetas, these are brilliant for a quick weeknight dinner or a weekend on the grill.
For 4 people
- Pork tenderloin 500g
- Plain pineapple 300g
- Lime juice 2
- Honey 4 tablespoons
- Soy sauce 2 tablespoons
- Ground ginger 1/2 teaspoon
- Sriracha sauce 1/2 teaspoon
- Cherry tomato 200g
- Extra virgin olive oil 2 tablespoons
Start by cutting the pork tenderloin and pineapple into large, even cubes — roughly 3cm works well. In a bowl, whisk together the lime juice, honey, soy sauce, sriracha and ground ginger. Add the pork and pineapple, toss to coat, and leave to marinate for at least 15 minutes.
Thread the skewers alternating pork, pineapple, pork and a cherry tomato, repeating until full. If using wooden skewers, soak them in water first to prevent burning.
Heat a skillet or griddle pan over a high heat and brush lightly with Spanish extra virgin olive oil. Cook the skewers for around 2 minutes per side, turning carefully, until the pork is cooked through and the edges are lightly caramelised. Serve immediately.