Wow your guests at your next BBQ with these pork and pineapple skewers. The combination of pork and pineapple is always a perfect one, but the addition of this sriracha-cashew sauce takes it to another level!
Sriracha and cashew butter are a match made in heaven. Pork and pineapple are also a match made in heaven. I decided to put all four of them together and see what happened. Results ? Heaven. Shocking, I know.
How do you make Sriracha-Cashew Sauce?
This sauce has a few ingredients. But like any sauce, it’s totally worth it. Because sauce is king, always. Honestly, the most time you’ll spend on this meal will probably be just stabbing all the ingredients onto the skewers, which I found to be kind of therapeutic in a weird way. Never claimed to be normal.
If you’re strict paleo, you’ll need to make your own sriracha, or find a store bought one that is paleo compliant (tough, but they do exist!)
The rice vinegar and sesame seed oil are pretty easy to find. Cashew butter is also easy to find, but can be very expensive! Trader Joe’s is my go-to for cashew butter, or if you’re feeling extra thrifty, you can make it yourself. Just throw some cashews in the food processor and let it run. Eventually you’ll have butter.
Do I need to marinate the meat?
You have an option here – you can prepare the sauce and slice the meat ahead of time, and let the meat marinate overnight or for a few hours if you want to. This will help the meat soak up some of the flabor! If you’re short on time, that’s ok- just make sure it’s all good and coated before you bake it.
What else can I add to the skewers?
Pork and pineapple go together like peas and carrots, except way better, and with way more protein. Or like peanut butter and jelly, except without the bread. And what is pb & j without bread, really? Nothing, I would argue. The first time I made these, I didn’t include the red onion. One of my favorite salsas is a pineapple and red onion salsa, and I decided on the second run to add in some red onion and see how it went, and I’m here to report they are a keeper!
Feel free to get creative. Add whatever veggies you’d like!
How do I cook the skewers?
I baked these in the oven just to make sure that everyone had a way to be able to make them. You can also grill them, which gives a bit of a different flavor and a bit of charring on the outside, which is nice. I enjoyed them both ways, but if I had the grill going, I would definitely stick them on there versus putting them in the oven.
How do I serve the skewers?
Serve over cauliflower rice for a full meal, or add a side of veggies with the pork and pineapple skewers, and dig in to the sriracha-y, cashew-y goodness.
- 3 Tablespoons sriracha
- 2 Tablespoons cashew butter
- 3 Tablespoons rice vinegar
- 2 Tablespoons coconut aminos
- 2 Tablespoons toasted sesame seed oil
- 1/4 teaspoon salt
- pinch cayenne pepper, optional
- 2 lb pork tenderloin roast
- 1 whole pineapple
- 1 large red onion
Preheat the oven to 350°.
In a small bowl, combine all the sauce ingredients and whisk well.
Slice the tenderloin into medallions, about 1 1/2 inches thick and place in a bowl.
Pour half the sauce over the medallions, reserving the other half for later. Toss the medallions to coat/marinate.
Peel, core, and chop the pineapple into large chunks.
Peel and chop the onion into large chunks.
Working with one skewer at a time, alternate pork, pineapple, and red onion on each skewer until full.
Arrange skewers in a single layer on a baking sheet.
Bake at 350° for 30-45 minutes or until the internal temperature of the pork reads 145°.
Remove skewers from oven and allow to rest for a few minutes.
Baste with remaining sauce and serve!
If you prefer to grill these, I highly recommend it! They’ll get a nice char to the outside of them. You’ll want the grill at about 350°, and will want the internal temp of the pork to get to 175°. You can test this using a meat thermometer.