Char Siu Pork and Pineapple Skewers
Barbecue pork kebabs with fresh pineapple, red onion and peppers, charred until sticky and caramelised.
Made with Char siu marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 + marinating
- LevelEasy
- Costabout £1.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made char siu marinade (see the base recipe). Pour 30 ml into a clean dish for basting and keep it covered in the fridge.
- 2
Toss the pork with the remaining 70 ml of marinade, cover and chill for at least 4 hours or overnight.
- 3
Soak 8 wooden skewers in cold water for 30 minutes so they do not burn. Thread the pork, pineapple, onion and peppers on to them, alternating the pieces.
30 min - 4
Heat the barbecue or a griddle pan until hot. Cook the skewers for 15 to 18 minutes, turning every 3 to 4 minutes, until charred and the pork is cooked through.
17 min - 5
Brush with the reserved marinade for the last 3 minutes. Check that the thickest piece of pork is white inside with no pink.
- 6
Meanwhile cook the rice following the packet. Rest the skewers for 3 minutes and serve on rice with lime wedges.
Tips
- Use pork shoulder rather than loin. The fat keeps cubes juicy over a hot grill.
- Leave a small gap between the pieces on the skewer so they cook evenly rather than steaming each other.
- Cook over medium heat, not roaring hot. The sugars in the marinade burn quickly.
Storing and freezing
Keeps up to 3 days in the fridge, cooled within 1 hour. Slide the meat off the skewers and reheat until steaming hot, or serve cold in a salad.
Questions
Can I cook them in the oven?
Yes. Bake on a rack at 220C for 25 minutes, turning once and basting with the reserved marinade for the last 5 minutes.
Can I use chicken thighs?
Yes. Use boneless thighs in 3 cm pieces and cook for 12 to 15 minutes, until white all the way through with no pink.
Can I use tinned pineapple?
Fresh holds up best on the grill. If using tinned, choose chunks in juice, drain well and pat dry so they char rather than steam.
More made with char siu marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.