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Silicone brush applying sticky BBQ glaze onto grilled pineapple pork skewers on the grill grate — final caramelized glaze step

Pineapple BBQ Pork Skewers

Juicy pork tenderloin and caramelized fresh pineapple glazed in a smoky BBQ marinade - threaded onto skewers and grilled to perfection. This is the easy, crowd-pleasing BBQ party food you'll make on repeat all summer long.
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Prep Time 20 minutes
Cook Time 18 minutes
Servings 8 skewers

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 fresh pineapple, cut into 1-inch chunks
  • 1 red onion, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1/2 cup BBQ sauce
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions
 

  • If using wooden skewers, soak them in water for at least 30 minutes before threading.
  • Cut pork tenderloin, pineapple, red onion, and green bell pepper into even 1-inch pieces.
  • In a small bowl, whisk together the BBQ sauce, olive oil, soy sauce, garlic powder, and black pepper until well combined.
  • Place the pork, pineapple, onion, and bell pepper in a large bowl. Pour the BBQ sauce mixture over everything and toss to coat evenly.
  • Thread the marinated pork, pineapple, and vegetables onto skewers, alternating ingredients as you go.
  • Preheat your grill to medium heat. Place the skewers on the grill grates.
  • Grill for 15 to 20 minutes, turning the skewers every few minutes, until the pork is cooked through (internal temperature of 145°F / 63°C) and the vegetables are tender with grill marks.
  • In the last 3 to 4 minutes of grilling, brush the skewers with additional BBQ sauce for a caramelized glaze.
  • Remove from the grill and rest for 2 minutes before serving.

Notes

  • Always soak wooden skewers for at least 30 minutes to prevent burning on the grill.
  • A meat thermometer is the most reliable way to check doneness - pork is safe and juicy at 145°F (63°C).
  • To bake instead of grill: 400°F (200°C) for 20 to 25 minutes, turning halfway. Broil for 2 to 3 minutes at the end for caramelization.
  • Swap in zucchini, mushrooms, or cherry tomatoes for the veggies if preferred.
  • Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a splash of extra BBQ sauce.
Nutrition (per serving, estimated):
  • Calories: 350
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Fiber: 3g
  • Sugar: 20g
  • Sodium: 450mg
  • Cholesterol: 80mg