Pork Shoulder Skewers With Chermoula And Charred Pineapple

Serve herby pork skewers at your next cookout

Fire up the grill at your next cookout for these herby pork-and-pineapple skewers. This meaty main is easy to make and sure to please. Be sure to soak the bamboo skewers in water for at least 1 hour before lacing on the pork and pineapple.

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Recipe from the Tasting Table Test Kitchen

Pork Shoulder Skewers With Chermoula And Charred Pineapple
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Herby pork and pineapple skewers will be a hit at your next cookout.
Prep Time
Cook Time
Total time: 40 minutes
  • :::For the Skewers:¾ pound pork tenderloin, trimmed and cut into 1-inch cubes1 tablespoon canola oil½ teaspoon light brown sugar¼ teaspoon cuminKosher salt and freshly ground black pepper, to taste1 whole pineapple, cut into 1-inch cubesFor the chermoula:1 garlic clove, minced2½ cups packed cilantro leaves, finely chopped1 cup packed parsley leaves, finely chopped1 teaspoon fresh lemon juice½ teaspoon ground cumin½ teaspoon ground corianderPinch cayenne½ cup olive oil:::
  1. Make the skewers: Soak the skewers in water for 1 hour. Meanwhile, in a large mixing bowl, toss the pork with the oil, sugar and cumin. Season with salt and pepper; chill in the fridge for 1 hour.
  2. While the pork is marinating, make the chermoula: With a mortar and pestle or in a food processor, crush the garlic. Add the herbs and lemon juice, and continue to pound or pulse until a paste forms. Stir in the cumin, coriander, cayenne and olive oil, and season with salt. Set aside.
  3. Interchange threading 3 pieces of marinated pork and 2 pieces of pineapple onto each of the soaked bamboo skewers.
  4. Prepare a charcoal grill to medium-hot fire. Grill the skewers, working in 2 batches, until lightly charred, 2 to 3 minutes per side. Drizzle the skewers with chermoula and serve.
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