Spicy Hawaiian-Style Grilled Pork Skewers

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin pieces marinated in a sweet and spicy Hawaiian-inspired sauce, then grilled to smoky perfection. This Hawaiian-inspired pork recipe, ready in about 27 minutes, pairs pork tenderloin, pineapple juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 12 min Serves 4 Hawaiian cuisine 280 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes pork tenderloin
1/4 cup pineapple juice
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sriracha sauce
2 cloves minced garlic
1 tbsp fresh lime juice
1 tbsp vegetable oil
8, soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: In a bowl, whisk together 1/4 cup pineapple juice, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sriracha sauce, 2 cloves minced garlic, 1 tbsp fresh lime juice, and 1 tbsp vegetable oil until sugar dissolves to create the marinade.
Step 2: Add 1 lb cubed pork tenderloin to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour or up to 4 hours.
Step 3: Preheat grill to medium-high heat (about 400°F). Thread the marinated pork cubes evenly onto 8 soaked wooden skewers.
Step 4: Grill the skewers for 3-4 minutes per side, turning until pork is cooked through and slightly charred on edges (internal temperature 145°F), basting occasionally with leftover marinade.
Step 5: Remove from grill and let rest 5 minutes before serving.