Rum-Glazed Grilled Pork Skewers

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender pork skewers marinated in a sweet and spicy Caribbean rum glaze, grilled to smoky perfection and served with a tangy pineapple salsa. This Caribbean-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder, cut into 1-inch cubes, dark rum, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1/4 cup dark rum
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp grated fresh ginger
• 3 cloves minced garlic
• 1 tsp ground allspice
• 1/2 tsp crushed red pepper flakes
• 1 cup pineapple chunks
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup dark rum, 2 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tsp ground allspice, 1/2 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper until sugar dissolves into a smooth marinade.
2. Step 2: Add 1.5 lbs of pork shoulder cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to penetrate.
3. Step 3: Meanwhile, prepare the pineapple salsa by combining 1 cup pineapple chunks, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro in a bowl. Toss gently and refrigerate until serving.
4. Step 4: Preheat grill to medium-high heat (about 400°F). Thread marinated pork cubes onto 8 soaked wooden skewers, leaving slight spacing between pieces.
5. Step 5: Grill skewers for 10-12 minutes, turning every 3-4 minutes, until pork is nicely charred on edges and reaches an internal temperature of 145°F.
6. Step 6: Remove skewers from grill and let rest for 5 minutes. Serve hot with chilled pineapple salsa on the side for a bright, refreshing contrast.