Asian style pork pineapple skewers

You won’t believe how tender the meat is in these fresh Asian style pork pineapple skewers. It’s all to do with the pineapple in the marinade.

  • Prep Time

    20 Minutes
  • Cook Time

    10-12 Minutes
  • Makes

    10 Skewers


  • 1 kg of lean pork, diced in 4cm cubes
  • ½ a fresh pineapple, peeled and cut in pieces


  • 1 lime, juice and zest
  • 2 tablespoons fish sauce
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons grated palm sugar or brown sugar
  • 1 tablespoons sesame oil
  • 2 bullet chillies finely chopped (optional)
  • 2 medium garlic cloves (crushed)

You'll Need

  • 2 large Multix Freezer bags with handy ties
  • Multix Alfoil
  • Multix Bake
  • 10 wooden skewers, soaked in water


  1. Place the Multix freezer bags one inside the other, add the diced pork, cubed pineapple and all the marinade ingredients. Remove as much air as possible, seal the bags and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight, massaging the marinade into the meat now and again to allow the enzymes in the pineapple to tenderise the meat.
  2. Just before you’re ready to cook, preheat a barbecue flat plate or large frying pan to medium high. Thread the meat and pineapple on to 10 pre soaked skewers, reserve the marinade juices.
  3. Line the frying pan or solid barbecue plate with Multix Bake paper (to keep it clean) and then place the skewers on top. Cook turning often and brushing with the marinade occasionally for 8-10 minutes or until cooked through and slightly caramelized. Remove from the heat and wrap in Multix Alfoil. Rest in a warm place for about 8-10 minutes before serving. Serve with steamed rice and Asian vegetables.

Tip: Use Multix Bake to line the cooking surface when ever you fry or barbecue food with a sticky sweet sauce sauce or marinade. It won’t change the way the food cooks and will make cleaning up so much easier.