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Pineapple BBQ Pork Skewers

Pineapple BBQ pork skewers with charred pork cubes and caramelized pineapple are brushed with a smoky BBQ glaze for sticky, dark edges. These grilled pork skewers combine tender pork tenderloin and sweet pineapple with a fast marinade for summer grilling.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pineapple BBQ marinade
  • 0.5 cup BBQ sauce For brushing and serving.
  • 2 tbsp soy sauce Adds savory depth to the glaze.
  • 2 tbsp pineapple juice Helps sweeten and tenderize.
  • 1 tbsp honey Balances smoky heat and fruit sweetness.
  • 2 cloves garlic cloves Minced.
  • 1 tsp smoked paprika Smoky flavor in the marinade.
Skewers
  • 1.5 lb pork tenderloin Cut into 1.5-inch cubes.
  • 2 cup fresh pineapple chunks
  • 1 red onion Cut into chunks.
  • 1 green bell pepper Cut into chunks.
  • 30 min wooden skewers Soak in water for 30 minutes before threading.
  • 0.25 cup extra BBQ sauce For brushing during grilling and serving on the side.

Equipment

  • 1 grill

Method
 

Marinate and prep skewers
  1. Whisk BBQ sauce, soy sauce, pineapple juice, honey, minced garlic cloves, and smoked paprika together in a bowl until smooth, then toss with pork cubes to coat well.
  2. Let the pork marinate for at least 30 minutes in the refrigerator while you prep the grill and soak the skewers.
  3. Soak wooden skewers in water for 30 minutes so they don’t burn on the grill.
Thread and grill
  1. Thread pork, pineapple chunks, red onion chunks, and green bell pepper chunks alternately onto the skewers so each skewer has a good mix of colors.
  2. Preheat the grill to medium-high, then cook skewers for 4–5 minutes per side, brushing with extra BBQ marinade as they grill.
  3. Continue grilling until the pork is cooked through and the edges are visibly charred and sticky from the glaze.
Rest and serve
  1. Let the skewers rest for 3 minutes before serving, then serve with extra BBQ sauce on the side for dipping.

Notes

For the best char without drying the pork, keep the grill at medium-high and brush with marinade during the turn, not just at the start. Refrigerate leftover skewers in a sealed container for up to 3 days; reheat gently on a skillet or grill until warmed through. Freezing is not recommended because the pineapple and bell pepper soften after thawing. For a lower-sugar option, use a reduced-sugar BBQ sauce and keep the honey to 1 tsp instead of 1 tbsp.