Pork and Pineapple Skewers

Spiced pork and pineapple skewers

  • serves 4-6
  • Easy

Check out these tender pork skewers with hot ancho chillis, and sweet and juicy pineapple. This punchy bbq recipe is super easy to make and ready in 30 minutes


*This recipe is gluten-free according to industry standards



  • pork tenderloin fillet 700g trimmed, cut into 3cm cubes
  • ancho chilli flakes 1 tbsp, (see notes below)
  • garlic granules 2 tbsp
  • ground coriander 1 tbsp
  • rice vinegar 2 tbsp
  • caster sugar 2 tbsp
  • sriracha (or other Asian chilli sauce) 2 tbsp
  • lime 1, zested and ½ juiced
  • vegetable oil 2 tbsp
  • pineapple 350g, cut into similar-sized cubes to the pork


  • Step 1

    Put all the ingredients, except the pineapple, in a bowl and mix really well to ensure the pork is well coated. Cover and marinate in the fridge for 2-3 hours or overnight. Marinating the pork will ensure every bite is juicy and tender when cooked.

  • Step 2

    Soak 8-10 wooden skewers in cold water for 30 minutes or use metal skewers. Remove the pork from the fridge about 20 minutes before you are ready to cook.

  • Step 3

    Skewer the pieces of pork alternately with chunks of pineapple until both are used up. Heat a griddle pan over a medium-high heat or cook over indirect heat on a BBQ.

  • Step 4

    Grill the skewers for 3-4 minutes per side (so 12-16 minutes in total), until the pork is caramelised and cooked through and the pineapple charred. Rest on a plate for 5 minutes before serving.

Buy ancho chilli flakes from Sainsbury’s or at coolchile.co.uk – you can substitute regular red chilli flakes but you’ll only need around 1 tsp as they are much hotter.

Check out more of our skewer recipes here...


Nutritional Information

  • Kcals 230
  • Fat 6.9g
  • Saturates 1.1g
  • Carbs 15g
  • Sugars 13.5g
  • Fibre 2.5g
  • Protein 25.7g
  • Salt 0.6g