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Prepare the sweet and sour sauce: In a medium bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, grated ginger, and minced garlic. In a small separate bowl, whisk together the cornstarch and water until smooth to create a slurry. Set both aside.

Thread the skewers: Alternate pork cubes, bell pepper pieces, red onion pieces, and pineapple chunks onto metal or pre-soaked wooden skewers. Aim for 4-5 pieces of pork per skewer.

Marinate the skewers: Brush the threaded skewers generously with about half of the sweet and sour sauce. Place them in a shallow dish, cover, and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.

Preheat the grill or oven: Preheat your grill to medium-high heat (around 400°F) or preheat your oven to 400°F (200°C) if baking. If baking, line a baking sheet with foil for easier cleanup.

Cook the skewers: If grilling, place the skewers on the preheated grill and cook for 15-20 minutes, turning occasionally, until the pork is cooked through and lightly charred. If baking, arrange skewers on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until pork is cooked.

Finish the sauce: While the skewers are cooking, pour the remaining sweet and sour sauce into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and stir in the sesame oil.

Serve: Once the skewers are cooked, transfer them to a serving platter. Drizzle generously with the thickened sweet and sour sauce. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately.


Prepare the sweet and sour sauce: In a medium bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, grated ginger, and minced garlic. In a small separate bowl, whisk together the cornstarch and water until smooth to create a slurry. Set both aside.

Thread the skewers: Alternate pork cubes, bell pepper pieces, red onion pieces, and pineapple chunks onto metal or pre-soaked wooden skewers. Aim for 4-5 pieces of pork per skewer.

Marinate the skewers: Brush the threaded skewers generously with about half of the sweet and sour sauce. Place them in a shallow dish, cover, and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.

Preheat the grill or oven: Preheat your grill to medium-high heat (around 400°F) or preheat your oven to 400°F (200°C) if baking. If baking, line a baking sheet with foil for easier cleanup.

Cook the skewers: If grilling, place the skewers on the preheated grill and cook for 15-20 minutes, turning occasionally, until the pork is cooked through and lightly charred. If baking, arrange skewers on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until pork is cooked.

Finish the sauce: While the skewers are cooking, pour the remaining sweet and sour sauce into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and stir in the sesame oil.

Serve: Once the skewers are cooked, transfer them to a serving platter. Drizzle generously with the thickened sweet and sour sauce. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately.
