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Chipotle Pineapple Pork Skewers with Cilantro Chipotle Yogurt

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 People

Ingredients

  • ¼ cup apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tablespoons tomato paste
  • 3 chipotle peppers in adobo, chopped
  • 2 tbsp adobo sauce (from the can/jar)
  • 2 tsp garlic powder
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • 2 lbs boneless pork loin, cut into 1.5” pieces*
  • 3 cups (½-¾” thick) pineapple slices

For the yogurt sauce:

  • 1 cup whole milk plain Greek yogurt
  • 1 cup loosely packed cilantro, finely chopped (about ½ cup chopped)
  • 2 tbsp reserved marinade
  • ½ tsp kosher salt
  • *Easily substitute chicken breast or thigh for the pork.
  • Note: stretch the skewers by adding slices of bell pepper or onion or any veg you like to grill

Items you can prep ahead (optional)

  • Make the marinade (reserve 2 tbsp for the sauce)
  • Make the yogurt sauce
  • Cube 2 lbs of pork loin
  • Cut 3 cups worth of pineapple into ½-¾” pieces

Instructions

  • Heat your grill on high for at least 10 minutes, then reduce the heat down to medium.
  • In a large bowl, whisk together the vinegar, maple syrup, tomato paste, chipotle peppers, adobo sauce, garlic, salt, and pepper until smooth. Transfer 2 tablespoons of the marinade into a small bowl (we’re using it to make the yogurt sauce). Add the pork to the large bowl and use a spoon or your hands to toss to coat.
  • Assemble your skewers! Alternate between pork and pineapple (sometimes I double up on the pork if the pieces are smaller). Grill them for about 3-5 minutes per side (there will be about 3 sides, so you’ll have to turn them three times), or until it has nice grill marks and is cooked all the way through (145F). If it’s sticking to the grates when you try to turn them, use a spatula to loosen them first, then turn them using metal tongs.
  • Meanwhile, in the bowl with the reserved marinade, add the yogurt, cilantro, and salt and mix until combined.
  • Serve the skewers with the yogurt sauce on the side for dipping (along with the slaw and cornbread!).
  • To get the perfect bite, get these things on your fork or in your mouth at the same time: a piece of grilled pineapple, pork, crunchy slaw, and yogurt sauce.

Notes

Substitutions:

  • To make vegan or vegetarian, turn these into veggie skewers and add portobello mushrooms or a cut up plant-based sausage.
  • To make vegan, see above + use a plant-based yogurt for the sauce. You could also use an equal amount of mashed up avocado for the yogurt and add in 1 tablespoon of lime juice.
  • Substitute the pork with cubed chicken breast or thigh.
  • If you can’t find chipotle peppers in adobo, substitute by adding an additional 2 tablespoons of tomato paste, 1 tablespoon smoked paprika, and ½ teaspoon red pepper flakes (for spice).

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Warm up leftover grilled pork/pineapple in the microwave until warmed through. Serve it with warm cornbread, slaw, and leftover sauce.
  • Turn it into tacos! Chop the pork and pineapple into small pieces and place it in a warm tortilla. Top with slaw and yogurt sauce. Some avocado slices and pickled red onions would be delicious on top.
  • Make it a bowl! Follow the taco instructions above but instead of a taco, put it on top of a bed of rice.