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

Photo: Andrew Purcell
Prep Time:
30 mins
Total Time:
50 mins

Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.


  • 2 cups pineapple juice

  • ¼ cup vegetable oil, plus more for grill

  • 2 to 4 tablespoons Sriracha sauce

  • Salt and pepper

  • 1 ½ pounds pork tenderloin, cut into 1 ½-inch pieces

  • 2 small red onions, sliced into ¾â€“inch rings

  • 1 pineapple, cut into 1 ½-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.

Cook's Notes

Put the different kebab combos on platters for guests to choose.

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