Grilled Pork and Pineapple Skewers with Achiote Sau

Name: Grilled Pork and Pineapple Skewers with Achiote Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wooden skewers; 3 tablespoons vegetable oil; 1 tablespoon achiote (annatto) seeds; 1/2 cup red wine vinegar; 5 garlic cloves, coarsely chopped; 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 1 pound pork loin, cut into 1-inch cubes; 1 pineapple, peeled, cored, and cut into 1-inch cubes; 1 large red onion, quartered, halved, and cut crosswise; 1 head butter lettuce, such as Bibb or Boston; Lime wedges, for serving

Servings: persons

Wooden skewers
3 tablespoons vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 cup red wine vinegar
5 garlic cloves, coarsely chopped
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 pound pork loin, cut into 1-inch cubes
1 pineapple, peeled, cored, and cut into 1-inch cubes
1 large red onion, quartered, halved, and cut crosswise
1 head butter lettuce, such as Bibb or Boston
Lime wedges, for serving

1
Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
2
Heat the oil in a small saucepan over medium-high heat.
3
Add the achiote seeds.
4
Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes.
5
Strain the oil through a fine-mesh sieve into a blender: discard the seeds.
6
Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper.
7
Cover the blender and puree until well combined.
8
Place the pork in a resealable gallon-sized plastic bag.
9
Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal.
10
Refrigerate for at least 4 hours or up to overnight.
11
Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
12
Remove the pork from the marinade; discard the marinade.
13
Thread the pork onto the skewers alternating with the pineapple and red onions.
14
Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time.
15
Take care not to overcook or the pork will become tough and dry.
16
Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges.
17
Pull the pork off the skewers onto a lettuce leaf and eat like a taco.
18
For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Wooden skewers, 3 tablespoons vegetable oil, 1 tablespoon achiote (annatto) seeds, 1/2 cup red wine vinegar, and more.

Yes, Grilled Pork and Pineapple Skewers with Achiote Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork and Pineapple Skewers with Achiote Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions