Soy-glazed pork-and-pineapple skewers

Pork and pineapple are a perfect match for summer grilling. The soy glaze here cuts through the richness of the pork and sweetness of the pineapple. These are great with a frosty beer.

You'll need

80 ml (1/3 cup) fresh pineapple juice 60 ml (¼ cup) tomato sauce 1 tbsp soy sauce 1 tbsp brown sugar 1 tbsp malt vinegar 2 garlic gloves, finely grated 2 cm piece of ginger, finely grated ½ tsp ground allspice ½ tsp smoked paprika 800 gm pork shoulder, cut into 3cm pieces 450 gm ripe pineapple, cut into 3cm pieces 1 Spanish onion, cut into 3cm pieces Coriander and lime wedges (optional), to serve   Coconut rice 400 ml coconut milk 1 small slice ginger 400 gm jasmine rice, rinsed


  • 01
  • For coconut rice, bring coconut milk, ginger, 200ml water and 1 tsp salt to a simmer in a saucepan over medium-high heat. Add rice and stir until it returns to a simmer. Cover, reduce heat to very low and cook without uncovering until rice is tender (15 minutes). Remove from heat and stand without uncovering for 5 minutes.
  • 02
  • Meanwhile, combine pineapple juice, tomato sauce, soy, sugar, vinegar, garlic, ginger and spices in a bowl. Add pork, season to taste and toss to coat. Thread pork onto skewers, alternating with pineapple and onion.
  • 03
  • Heat a char-grill pan or barbecue to medium high heat and grill skewers, turning occasionally and basting with remaining marinade, until browned and cooked through (5-6 minutes). Serve hot with coconut rice, coriander and lime.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Dec 2016

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Rigatoni with mushrooms pecorino and herb crumbs

Six fast noodle recipes


Flathead with crushed peas

Pumpkin pilaf with ricotta and pepitas


Lamb with orzo and olives

conversion tool