Sweet Heat Pork Skewers

Ingredients

• 2 pounds pork loin or pork tenderloin
• wooden or metal skewers (soak wooden 30-45 minutes)
• 1/2 cup chipotle pineapple BBQ sauce
• 1/4 cup honey
• 3 tablespoons brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2-1 teaspoon red pepper flakes (adjust to heat preference)
• 1 tablespoon pineapple juice (optional for extra gloss)
• 1 teaspoon smoked paprika (optional for BBQ depth)
• chopped fresh cilantro (optional garnish)
• sliced green onions (optional garnish)

Method

1. Prepare pork: Trim 2 pounds pork loin or tenderloin, removing fat and silver skin. Cut into 1½ to 2-inch cubes. Place in large bowl. If using wooden skewers, soak in water 30 to 45 minutes.
2. Make marinade: Whisk together BBQ sauce, honey, brown sugar, soy sauce, tomato paste, garlic powder, onion powder, black pepper, red pepper flakes, and optional pineapple juice and smoked paprika until smooth. Remove ⅓ of marinade (about ½ cup) to small saucepan for basting. Set aside.
3. Marinate pork: Pour remaining marinade over pork cubes and toss to coat. Cover and refrigerate 4 to 8 hours, flipping halfway through.
4. Thread skewers: Remove pork from refrigerator 20 to 30 minutes before grilling. Thread pork tightly onto skewers with minimal gaps. Discard used marinade.
5. Prepare grill and glaze: Set up two-zone fire with one side medium-high (400-425°F) and other side indirect heat. Simmer reserved marinade over medium heat for 5 to 7 minutes until thickened. Keep warm.
6. Grill skewers: Place skewers over direct heat. Grill 2 to 3 minutes per side, rotating to char all sides, 8 to 12 minutes total. Move to indirect heat and cook until internal temperature reaches 140-145°F, another 6 to 10 minutes.
7. Glaze and finish: During last 2 to 3 minutes, brush skewers generously with thickened glaze on all sides. Remove when internal temp reaches 145°F. Rest 5 minutes tented with foil.
8. Serve: Garnish with cilantro or green onions. Serve with extra glaze for dipping. Pork should be juicy with sticky, glossy exterior.