Try this recipe for pork and pineapple skewers, then check out our pork gyros.


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


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