These pineapple skewers offer a blend of succulent pork tenderloin, juicy pineapple chunks, and red onion, all grilled to perfection and brushed with a soy-agave glaze. Once charred and glazed, the skewers are garnished with toasted sesame seeds, adding a nutty finish to this tantalizing grilled treat that goes well with steamed rice or a mixed green salad.
Ingreadient
- 1/2 pineapple
- 1 red onion
- One 1 1/4-pound pork tenderloin, cut into 1 1/2-inch cubes
- Canola oil, for brushing
- Kosher salt
- 2 tablespoons soy sauce
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons agave nectar or honey
- 1 tablespoon toasted sesame oil
- Toasted sesame seeds, for serving
Direction
- If using wooden skewers, soak them in water at least 30 minutes before cooking.
- Using a serrated knife, trim the pineapple and cut off the skin. Cut into 1 1/2-inch-thick rounds and then cut into chunks around the core; discard the core.
- Cut the onion in half vertically and then separate the onion into 2-to-3-layer portions. Cut the portions into 1 1/2-inch pieces.
- Preheat a grill or large grill pan over medium-high heat. Thread the pork, pineapple and red onion onto the skewers. Brush with oil and sprinkle with salt. Grill the skewers until lightly charred on the bottom, about 3 minutes.
- Meanwhile, in a small bowl, whisk together the soy sauce with the vinegar, agave nectar and sesame oil.
- Flip the skewers and brush with some of the soy mixture. Continue to grill, flipping every 2 minutes and brushing with the soy mixture, until lightly charred all over and the pork is just cooked, 6 to 8 minutes longer. Transfer to a platter, sprinkle with toasted sesame seeds and serve.
