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Summer means grilling and grilling means less mess in the kitchen. My absolute favorite meal is a toss up between everything coming from the garden and everything being prepared on the grill! This recipe for Grilled Teriyaki Pork and Pineapple Skewers is the perfect summertime meal!
Our garden is still flourishing, thank goodness and I was able to can 40 pints of pickled beets last week. I hope to get that recipe posted soon. It’s one of our family’s faves!
We’ve been able to enjoy lots of time outside and in the pool to soak up our final days of summer. We are still slated to start school on time. While we’re all a little anxious about the new school year, what it may look like, and if we’re making the right decision about sending our girls back, I think we’re all excited to see our friends that we haven’t seen in a while and get back to a routine, although I will deeply miss our lazy mornings and laid back routine.
Brittney has been babysitting one day a week, but she’s also had volleyball in the mornings, so I take over while she’s there. We managed to sneak in a few minutes at the park the other morning. When we were done, hand sanitizer for everyone! That part hasn’t changed in our routine. I’ve always been a stickler for clean hands!
Grilled Teriyaki Pork and Pineapple Skewers
This recipe is one of those that can be enjoyed on busy summer days when you just don’t want to come inside yet. The marinade is easy to whip up and, while you can marinade it in as little as an hour, I prefer to let mine soak up all that deliciousness over night, so I try to make it a day ahead. If you don’t have time for that, don’t worry!
You will need:
1 2-3 pound pork loin (cut into 2″ chunks)
1 whole pineapple, but into 1.5″ chunks (fresh is best)
1/2 Cup olive oil
1/2 Cup soy sauce
1/4 Cup White wine vinegar
1/4 Cup honey
2 Tablespoons Dijon mustard
1/2 teaspoon salt
1 teaspoon garlic powder
Skewers (If using wooden, be sure to soak them for at least 30 minutes before grilling)
Combine the ingredients for the marinade in a bowl and stir until combined. Cut the pork loin into 2″ chunks and place in plastic bag. Pour the marinade over the top, reserving about 1/4 cup for later, and let it rest in fridge for at least one hour. The longer it marinades, the more amazing the flavor!
Place pork then pineapple onto skewers. Heat grill to medium high heat and spray with grill cooking spray.
Place skewers on grill and grill for about 10-15 minutes, brush on marinade and flip. Brush the other side with marinade and cook for another 10-15 minutes or until pork is cooked through. Pork should be cooked to an internal temperature of 145 degrees.
Enjoy the simple taste of summer! These Grilled Teriyaki Pork and Pineapple Skewers are finger lickin’ good!! Happy grilling!
- ½ Cup olive oil
- ½ Cup soy sauce
- ¼ cup white wine vinegar
- ¼ cup honey
- 2 Tablespoons Dijon mustard
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 2-3 pound pork loin (cut into 2" chunks)
- 1 whole pineapple, cut into approximately 1.5" chunks (fresh is best)
- Mix together the olive oil, soy sauce, white wine vinegar, honey, Dijon mustard, salt, and garlic powder in a bowl.
- Cut up the pork loin and place in a ziploc bag, pour marinade over the pork, reserving ¼ Cup for later use. Place in refrigerator for at least one hour. (I prefer overnight.)
- If using wooden skewers, make sure to soak for at least 30 minutes before using.
- Cut up the pineapple.
- Begin making the skewers by placing pork on skewer first, followed by pineapple.
- Preheat grill to medium-high heat and spray with grill cooking spray.
- Place skewers on preheated grill and cook for about 10-15 minutes. Brush with marinade and turn over. Brush with marinade and cook for another 10-15 minutes, or until pork is done. Pork should be cooked to an internal temperature of 145 degrees.