Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade

  • Prep:
  • Total Time:
  • Servings: 4
Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade

Photography: Andrew Purcell

Source: Everyday Food, July/August July/August 2013


  • 2 cups pineapple juice
  • 1/4 cup vegetable oil, plus more for grill
  • 2 to 4 tablespoons Sriracha sauce
  • Salt and pepper
  • 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces
  • 2 small red onions, sliced into 3/4–inch rings
  • 1 pineapple, cut into 1 1/2-inch pieces


  1. In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.

  2. Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).

  3. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.


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