Sweet Heat Pork Skewers
These Sweet Heat Pork Skewers feature honey and brown sugar glaze with chipotle pineapple BBQ sauce. Grilled over two-zone fire until caramelized and juicy. Marinate 4-8 hours, grill 20 minutes.
Equipment
- Grill (Gas, Charcoal, or Pellet)
- Wooden or Metal Skewers
- Instant-Read Thermometer
- Saucepan
- Basting Brush
Ingredients
For the Pork
- 2 pounds pork loin or pork tenderloin
- wooden or metal skewers soak wooden 30-45 minutes
For the Sweet Heat Marinade/Glaze
- 1/2 cup chipotle pineapple BBQ sauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2-1 teaspoon red pepper flakes adjust to heat preference
- 1 tablespoon pineapple juice optional for extra gloss
- 1 teaspoon smoked paprika optional for BBQ depth
Optional Garnish
- chopped fresh cilantro
- sliced green onions
Instructions
- Prepare pork: Trim 2 pounds pork loin or tenderloin, removing fat and silver skin. Cut into 1½ to 2-inch cubes. Place in large bowl. If using wooden skewers, soak in water 30 to 45 minutes.
- Make marinade: Whisk together BBQ sauce, honey, brown sugar, soy sauce, tomato paste, garlic powder, onion powder, black pepper, red pepper flakes, and optional pineapple juice and smoked paprika until smooth. Remove ⅓ of marinade (about ½ cup) to small saucepan for basting. Set aside.
- Marinate pork: Pour remaining marinade over pork cubes and toss to coat. Cover and refrigerate 4 to 8 hours, flipping halfway through.
- Thread skewers: Remove pork from refrigerator 20 to 30 minutes before grilling. Thread pork tightly onto skewers with minimal gaps. Discard used marinade.
- Prepare grill and glaze: Set up two-zone fire with one side medium-high (400-425°F) and other side indirect heat. Simmer reserved marinade over medium heat for 5 to 7 minutes until thickened. Keep warm.
- Grill skewers: Place skewers over direct heat. Grill 2 to 3 minutes per side, rotating to char all sides, 8 to 12 minutes total. Move to indirect heat and cook until internal temperature reaches 140-145°F, another 6 to 10 minutes.
- Glaze and finish: During last 2 to 3 minutes, brush skewers generously with thickened glaze on all sides. Remove when internal temp reaches 145°F. Rest 5 minutes tented with foil.
- Serve: Garnish with cilantro or green onions. Serve with extra glaze for dipping. Pork should be juicy with sticky, glossy exterior.
Notes
Critical Tips: Always reserve marinade BEFORE adding raw pork for food safety. Simmer reserved glaze 5-7 minutes to thicken and prevent burning. Two-zone fire is essential - direct heat for char, indirect for finishing. Don't glaze too early or sugars will scorch. Apply glaze only during last 2-3 minutes. Pull pork at 145°F, rest 5 minutes for carryover to 150-155°F.
Pork Selection: Pork loin = meatier bite, better value. Pork tenderloin = extra tender, more expensive. Both work great. Cut cubes 1½ to 2 inches for best results. Uniform size ensures even cooking.
Marinating: Minimum 4 hours, ideal 4-8 hours. Don't exceed 12 hours or texture becomes mushy. Flip bag halfway through for even coverage.
Grilling Setup: Gas grill: One side high, other off. Charcoal: Coals on one side only. Pellet: Use direct flame zone for searing. Thread pork tightly on skewers with minimal gaps.
Glaze Tips: Tomato paste creates deep red color and faster caramelization. Honey + brown sugar = glossy finish. Soy sauce adds umami and browning. Chipotle pineapple BBQ provides smoky-sweet heat.
Storage: Refrigerate leftover skewers up to 3 days. Reheat gently in 325°F oven for 10-12 minutes. Can freeze cooked skewers up to 2 months.
Nutrition
Calories: 340kcalCarbohydrates: 32gProtein: 34gFat: 8gSaturated Fat: 2gCholesterol: 95mgSodium: 720mgFiber: 1gSugar: 28g
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