Spicy Smoked Pork and Shishito Skewers with Ham and Pineapple Glaze
Embark on a culinary journey to a tropical paradise with these vibrant and flavor-packed skewers. Succulent chunks of smoked pulled pork are threaded alongside tender diced ham and bright green shishito peppers, creating a captivating visual and textural interplay. The magic truly happens with the sticky, sweet, and tangy pineapple glaze, which caramelizes beautifully on the grill, infusing every bite with an irresistible balance of flavors. Each skewer offers a delightful contrast of smoky, savory meats with the mild heat of the peppers, all brought together by the juicy sweetness of pineapple, making it a perfect dish for a backyard barbecue or a festive gathering.
Ingredients
- •1.5 cups cooked smoked pulled pork, in large chunks
- •1 cup diced ham, 1-inch cubes
- •12-15 shishito peppers
- •1/2 cup pineapple juice
- •2 tablespoons soy sauce
- •1 tablespoon brown sugar
- •1 teaspoon grated fresh ginger
- •1 clove garlic, minced
- •1/2 teaspoon sriracha or other chili sauce, adjust to taste
- •1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- •Wooden or metal skewers
- •Optional: Toasted sesame seeds for garnish
Dietary Info
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
In a small saucepan, combine pineapple juice, soy sauce, brown sugar, grated ginger, minced garlic, and sriracha. Bring to a simmer over medium heat.
- 3
Whisk in the cornstarch slurry and cook, stirring constantly, until the glaze thickens to a syrupy consistency, about 2-3 minutes. Remove from heat and let cool slightly.
- 4
Thread the smoked pulled pork chunks, ham cubes, and shishito peppers alternately onto the skewers. Aim for 3-4 pieces of each per skewer.
- 5
Preheat your grill to medium-high heat. Lightly brush the grill grates with oil.
- 6
Brush the skewers generously with the pineapple glaze. Place the skewers on the hot grill.
- 7
Grill for 10-15 minutes, turning occasionally and brushing with more glaze every few minutes, until the meats are heated through, the peppers are slightly charred, and the glaze is caramelized. Be careful not to burn the glaze.
- 8
Remove from the grill and serve immediately, optionally garnished with toasted sesame seeds.
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