Name: Roasted Pineapple and Pork Al Pastor Skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 Chipotle peppers in adobo sauce (plus 2 tbsp of the sauce from the can); 3/4 cup Pineapple juice; 3 Tbsp Apple cider vinegar; 2 Tbsp Achiote paste (for signature color and earthy flavor, I found some at Walmart); 3 cloves garlic, minced; 2 tsp kosher salt; 2 tsp sugar; 1 tsp dried oregano; 1 tsp cumin; 1.5 lbs Pork tenderloin, cut into 1-inch cubes; 1 fresh pineapple, cut into 1-inch chunks (fresh is best here but I have also made them with canned pineapple chunks and they work well too, they just don’t get charred!); 1 large red onion, cut into 1-inch wedges; Small bamboo skewers (soak in water for 30 minutes before use to prevent burning); Fresh cilantro; Lime wedges; A drizzle of Mexican Crema or sour cream mixed with the juice of a lime

Roasted Pineapple and Pork Al Pastor Skewers

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Author: Bri McKoy
Prep Time: 20 minutes (plus marinating over night)
Cook Time: 20 min
Total Time: 40 minutes
Yield: 20 skewers 1x

Ingredients

Units Scale

The Marinade (The “Adobo”)

2 Chipotle peppers in adobo sauce (plus 2 tbsp of the sauce from the can)
3/4 cup Pineapple juice
3 Tbsp Apple cider vinegar
2 Tbsp Achiote paste (for signature color and earthy flavor, I found some at Walmart)
3 cloves garlic, minced
2 tsp kosher salt
2 tsp sugar
1 tsp dried oregano
1 tsp cumin

The Skewers

1.5 lbs Pork tenderloin, cut into 1-inch cubes
1 fresh pineapple, cut into 1-inch chunks (fresh is best here but I have also made them with canned pineapple chunks and they work well too, they just don’t get charred!)
1 large red onion, cut into 1-inch wedges
Small bamboo skewers (soak in water for 30 minutes before use to prevent burning)

Optional to Serve:

Fresh cilantro
Lime wedges
A drizzle of Mexican Crema or sour cream mixed with the juice of a lime

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Instructions

Step 1: Prep Ahead (The day before or morning of!)

Make the Marinade: In a blender, add the chipotles + adobo sauce, pineapple juice, apple cider vinegar, achiote paste, minced garlic, salt, sugar, oregano, and cumin until well combined.
Marinate the Pork: Add the pork cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, but ideally overnight for maximum flavor.
Soak Skewers: If using bamboo skewers, place them in water to soak for at least 30 minutes (or overnight) to prevent them from burning during cooking.
Chop Toppings: Chop fresh cilantro and cut lime wedges. Store separately in the fridge.

Step 2: Game Day! Assemble & Cook

Assemble Skewers: Thread the skewers in this order for best results: red onion wedge → pork cube → pineapple chunk → pork cube. Repeat until skewers are full, ending with a pineapple to lock in moisture.
Cook the Skewers (Choose your method!):
- Grill Method: Preheat your grill to medium-high heat. Grill skewers for 3-4 minutes per side (total 10-12 minutes), turning frequently, until the pork has a nice char and is cooked through (internal temperature of 145°F). The pineapple should also show nice grill marks.
- Oven/Broiler Method: Preheat oven to 425°F. Arrange skewers on a wire rack set over a baking sheet (for air circulation). Bake for 12 minutes, then switch to broiler on high for 2-3 minutes per side until pork is cooked and pineapple/pork edges are slightly blackened (about another 6-8 minutes total).
Rest & Serve: Let the skewers rest for 5 minutes after cooking. Arrange them on a platter, shower generously with fresh cilantro, sour cream and lime drizzle, and serve with lime wedges for squeezing.

Find it online: https://brimckoy.com/roasted-pineapple-pork-al-pastor-skewers/