Crispy Gochujang Pork Belly with Grilled Pineapple

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Thinly sliced pork belly caramelized in a sweet-spicy gochujang glaze and served atop grilled pineapple slices for a perfect balance of savory and tropical sweetness. This asian-inspired grilling ready in about 37 minutes pairs pork belly, gochujang paste, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (10 ratings) Prep: 25 min Cook: 12 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim excess fat from pork belly, slice into 1/4-inch thick pieces, and place in a bowl. Add 1/2 cup gochujang paste, 1/4 cup brown sugar, 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp grated ginger. Toss until evenly coated and marinate for 20 minutes at room temperature.
  2. Step 2: Preheat grill to medium-high (375°F). Thread pork belly pieces onto skewers, leaving space between slices. Grill for 4-5 minutes per side until edges are crisp and caramelized, brushing with 1 tsp sesame oil during the last minute.
  3. Step 3: Grill pineapple rings for 2-3 minutes per side until grill marks appear. Serve pork belly skewers over grilled pineapple with extra marinade drizzled on top.

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Frequently asked questions

How long does Crispy Gochujang Pork Belly with Grilled Pineapple take to make?

Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Gochujang Pork Belly with Grilled Pineapple?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly from drying out.

Can I substitute ingredients in Crispy Gochujang Pork Belly with Grilled Pineapple?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Gochujang Pork Belly with Grilled Pineapple for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crispy Gochujang Pork Belly with Grilled Pineapple?

Asian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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