CaribbeanMedium · Hot
Pineapple Pork Belly Skewers
Caribbean-style grilled pork belly skewers with caramelized pineapple, threaded on bamboo skewers and basted with a smoky honey-lime glaze. The fat renders slowly over open flame while the sugars char to golden perfection.
Prep
20 min
Cook
30 min
Rest
3h
Total
3h 50m
Method
Prepare Pork Belly
1
Cut pork belly into 1.5-inch cubes, about 24 pieces total.
2
In a large bowl, combine cubed pork belly with soy sauce, 3 tbsp honey, juice from 2 limes, minced garlic, grated ginger, cayenne, coconut oil, salt, black pepper, and ground cloves. Toss until all pieces are evenly coated.
3
Cover and refrigerate for at least 2 hours or overnight for maximum flavor penetration.
Prepare Pineapple
4
Peel and core the pineapple. Cut into 1-inch chunks, roughly the same size as the pork belly cubes.
Assemble Skewers
5
Soak bamboo skewers in water for 30 minutes to prevent burning on the grill.
6
Thread alternating pieces of marinated pork belly and pineapple chunks onto skewers, ending with a pineapple piece.
Grill Skewers
7
Preheat grill to medium-high heat. Brush grates lightly with coconut oil to prevent sticking.
8
Place skewers on the grill. Cook for 8-10 minutes, turning every 2-3 minutes, until pork belly is cooked through and has a light char on all sides.
9
While grilling, prepare the basting glaze by mixing honey, soy sauce, and coconut oil in a small saucepan. Warm gently until combined.
10
During the last 3-4 minutes of cooking, brush skewers generously with the warm basting glaze, turning and basting multiple times to build up layers of caramelization.
Rest and Serve
12
Remove skewers from grill and let rest for 2-3 minutes.
13
Place skewers on the grill. Cook for 18-22 minutes, turning every 3-4 minutes, until pork belly reaches an internal temperature of 145°F (63°C) and has a light char on all sides.
E
Nutri-Score
Least favorable
A–E · lower is better · score 19
Calories
808
per serving
High in saturated fat · 29gCalorie-dense · 808 kcal
Protein
11g
Carbs
33g
Fat
72g
Sat. fat
29g
Fiber
2g
Sugar
26g
Sodium
935mg
Gluten FreeDairy FreeWhole30Low CarbKeto FriendlyHigh ProteinPaleo
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.8
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
54Pt
Runoff
0.2g P
Pork Belly drives 79% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
7
Sweet
5
Salty
4
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderCharredJuicy
Aromas
SmokySweetHerbalTropicalCaramelized
Kitchen Equipment
Primary Tool
GrillGrillSaucepanChef KnifeCutting BoardMixing BowlMeasuring SpoonsGraterBamboo SkewersPlastic WrapPastry Brush
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Cook pork belly skewers to an internal temperature of at least 145°F (63°C) to ensure safety. Use a meat thermometer inserted into the thickest pork piece to verify doneness before serving.
Handling
Do not leave marinated pork belly at room temperature for more than 2 hours total. The marinade contains sugar and acid from lime juice, which can accelerate bacterial growth if left in the danger zone between 40°F and 140°F.
Cross Contamination
Use separate cutting boards and utensils for raw pork belly and fresh pineapple. Never place cooked skewers on plates or surfaces that held raw meat without proper cleaning in between.
Storage
Store leftover pork belly skewers in airtight containers in the refrigerator within 2 hours of cooking. Consume within 3-4 days or freeze for up to 2-3 months for best quality.
Equipment Safety
Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from catching fire on the open flame. This prevents flare-ups and ensures even cooking of the pork belly.
High Risk Population
For pregnant individuals, elderly, children under 5, or immunocompromised persons, ensure pork belly reaches an internal temperature of 145°F (63°C) for medium and 160°F (71°C) for well-done, per USDA guidelines for whole cuts of pork. Use a meat thermometer inserted into the thickest pork piece to verify doneness before serving.
Pro Tips
Technique
When threading the skewers, make sure every piece of pork belly gets at least one surface touching the grill grates. That direct contact is where the magic happen — the fat render and the Maillard reaction create those dark, caramelized edges that make folks beg for the recipe.
The overnight marinade in the fridge is ideal, but if time is short, marinate for at least two hours IN THE REFRIGERATOR at 40°F or below. Never marinate at room temperature as the soy sauce and citrus can accelerate bacterial growth in the danger zone between 40°F and 140°F.
Substitution
If scotch bonnet is too hard to find, habanero work as a substitute — same fruity heat but slightly sweeter. Just remember, a little goes a long way, and always remove the seeds and membrane for more controlled heat.
From the chef
Pork belly on a skewer is a different thing entirely from a roast — the fat renders in small cubes over open flame, the edges char while the center stays yielding, and when you alternate with pineapple the sugars caramelize against each other in a way that nothing else achieves. The marinade handles the depth: lime, honey, garlic, ginger, cayenne, cloves, and coconut oil minimum two hours in the fridge. The basting glaze goes on in the last few minutes, layer by layer, until each skewer has that lacquered finish. Let them rest two minutes before you pull them off the stick — that fat needs a moment to settle.
TagsGrilledCaribbeanPorkSkewersSpicySweet SavorySmokyHoney Lime
AllergensSoyTree Nuts
Source: generated · June 10, 2026