Sticky Sweet Polynesian Pork Skewers
This is a the best recipe for arilled skewers. Sweet and tangy and easy to make.
Prep Time
1 hour, 15 minutes
Total Time
1 hour, 15 minutes
Notes
Food on a stick is great for parties.
Ingredients
Marinade
- 1/4 cup pineapple juice
- 2 Tbsp soy sauce or gluten free tamari
- 2 Tbsp fresh ginger, grated or minced very fine (using a microplane is best)
- 1/4 cup rice vinegar
- 3/4 cup of Sauce Goddess Sticky Sweet Sauce (you can use Sweet & Spicy or Sweet Red Devil if you want)
Skewers
- 2 lbs. pork loin or tenderloin, cut into 2” cubes
- 1 red pepper cut into 2” pieces
- 1 sweet onion cut into 2 “ pieces
- 8 skewers
Instructions
Marinade
- In a bowl with a lid, mix the first 5 ingredients. Stir to combine. Taste for seasoning. If you like more salt, add more soy. If you like more tart flavors, add more vinegar. This is the time to adjust, before we place raw meat into the bowl.
- Pour off ½ cup of he liquid into a bowl for basting while grilling. That way this liquid won’t have any raw meat juices.
- Place the pork and veggies into container. Tighten the lid and shake to combine. Place in the fridge to marinade for 30-60 minutes.
Skewers
- Preheat grill on medium heat.
- Place items on skewers alternating veggies and meat. Discard marinating liquid.
- Place skewers on the grill.
- Baste (with reserve marinade) and turn over as they brown. 3 to 4 times per skewer gets a nice even coat of sauce and browning.
- When the meat is done to 160 or fairly firm to the touch, remove from the grill.
- Serve with rice if desired.
Sticky Sweet Polynesian Pork Skewers
Sauce Goddess
0 minutes
0 minutes
Polynesian
Chicken
This is a the best recipe for grilled skewers. Sweet and tangy and easy to make.
Ingredients
- 1/4 cup pineapple juice
- 2 Tbsp soy sauce or gluten free tamari
- 2 Tbsp fresh ginger, grated or minced very fine (using a microplane is best)
- 1/4 cup rice vinegar
3/4 cup of Sauce Goddess Sticky Sweet Sauce
or Sweet Red Devil if you want)
- 2 lbs. pork loin or tenderloin, cut into 2” cubes
- 1 red pepper cut into 2” pieces
- 1 sweet onion cut into 2 “ pieces
- 8 skewers
Directions
- !Marinade
- In a bowl with a lid, mix the first 5 ingredients. Stir to combine. Taste for seasoning. If you like more salt, add more soy. If you like more tart flavors, add more vinegar. This is the time to adjust, before we place raw meat into the bowl.
- Pour off ½ cup of he liquid into a bowl for basting while grilling. That way this liquid won’t have any raw meat juices.
- Place the pork and veggies into container. Tighten the lid and shake to combine. Place in the fridge to marinade for 30-60 minutes.
- !Skewers
- Preheat grill on medium heat.
- Place items on skewers alternating veggies and meat. Discard marinating liquid.
- Place skewers on the grill.
- Baste (with reserve marinade) and turn over as they brown. 3 to 4 times per skewer gets a nice even coat of sauce and browning.
- When the meat is done to 160 or fairly firm to the touch, remove from the grill.
- Serve with rice if desired.
