Grilled Mojo Pork and Pineapple Skewers Recipe

Name: Grilled Mojo Pork and Pineapple Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 155 min
Ingredients: 2 Tablespoons olive oil; 2 limes, zested and juiced; 1/4 cup orange juice concentrate; 2 Tablespoons water; 3 Tablespoons minced fresh cilantro, divided; 1/2 teaspoon freshly ground black pepper; 1 teaspoon salt, or to taste; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 4 garlic cloves, minced; 2 pounds pork tenderloin, cut into 1-inch thick slices, larger slices cut in half crossways; 6 skewers; 3 cups (1-inch) chunks fresh pineapple; 2 Tablespoons bacon drippings; 2 Tablespoons minced fresh mint leaves; Lime wedges, for serving

Cook Time: 10 minutes

Ingredients

This recipe makes 6 servings. Ingredients are listed for the original yield; adjust quantities as needed for different serving sizes, but cooking steps remain the same.

2 tablespoons olive oil
Zest and juice of 2 limes
1/4 cup orange juice concentrate
2 tablespoons water
3 tablespoons fresh cilantro, minced, divided
1/2 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 garlic cloves, minced
2 pounds pork tenderloin, cut into 1-inch slices (cut larger slices in half)
6 skewers
3 cups fresh pineapple chunks
2 tablespoons bacon drippings
2 tablespoons fresh mint leaves, minced
Lime wedges for serving

Directions

Prepare the marinade: At least 2 hours before grilling, combine olive oil, lime zest, lime juice, orange juice concentrate, water, 2 tablespoons cilantro, black pepper, salt, cumin, coriander, and minced garlic in a bowl. Stir until fully blended.
Reserve half of the marinade in a covered for later use as a sauce. Place the remaining marinade in a large resealable bag.
Marinate the pork: Add pork slices to the bag, remove most of the air, seal, and massage to coat the meat evenly. Refrigerate for a minimum of 2 hours, or overnight for more flavor.
Preheat the grill: Heat an outdoor gas grill to 400F (200C). Clean and lightly oil the grates.
Assemble skewers: Thread pork and pineapple pieces alternately onto 6 skewers. Discard the used marinade from the bag.
Grill the skewers: Place skewers on the grill. Cook 3-4 minutes per side, or until the pork reaches an internal temperature of 145F (63C). Remove from grill, tent with foil, and let rest for 5 minutes.
Prepare the sauce: Stir bacon drippings, mint, and remaining cilantro into the reserved marinade. Drizzle over the skewers before serving.
Serve warm with lime wedges for a fresh, zesty finish.

Nutrition Facts (per serving)

Calories: 361
Fat: 13g (17% DV)
Saturated Fat: 4g (18% DV)
Cholesterol: 112mg (37% DV)
Sodium: 446mg (19% DV)
Carbohydrates: 22g (8% DV)
Dietary Fiber: 3g (11% DV)
Sugars: 12g
Protein: 41g (81% DV)
Vitamin C: 72mg (80% DV)
Calcium: 54mg (4% DV)
Iron: 3mg (16% DV)
Potassium: 875mg (19% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient data is based on available information; consult a professional for medically restrictive diets.

The History of Grilled Mojo Pork and Pineapple Skewers

Grilled Mojo Pork and Pineapple Skewers trace their origins to Cuban cuisine, where mojo refers to a vibrant, citrus-based marinade traditionally made with bitter orange, garlic, and spices. The dish became popular among Cuban families for its ability to tenderize pork and infuse it with bright, zesty flavors. During the 20th century, Cuban immigrants brought this culinary tradition to the United States, particularly to Florida, adapting the original recipes with local ingredients like oranges and limes, as bitter oranges were harder to find.

Regional Characteristics

While the recipe is rooted in Cuba, regional variations have developed throughout the Caribbean and southern United States. In Puerto Rico and the Dominican Republic, the pork may be marinated longer and often incorporates additional herbs like oregano or annatto for color. In Florida, the dish is frequently paired with tropical fruits such as pineapple or mango to balance the tangy and savory notes of the marinade. The skewers are usually grilled over charcoal, which adds a smoky flavor that complements the citrusy marinade.

Differences from Similar Dishes

Grilled Mojo Pork and Pineapple Skewers are often compared to teriyaki or barbecue pork skewers, but the key difference lies in the marinade. Unlike soy-based Asian skewers or sweet barbecue sauces, the mojo marinade emphasizes citrus acidity and garlic, creating a tangy, aromatic profile rather than a heavily sweet or smoky flavor. The addition of pineapple also enhances the tropical aspect, lightly caramelizing on the grill to add both sweetness and texture.

Typical Serving Context

This dish is commonly served at casual gatherings, backyard barbecues, and summer parties, but it also appears on menus in Cuban and Caribbean-inspired restaurants. It is often accompanied by lime wedges, fresh herbs, or a light side salad, allowing the bright flavors of the pork and pineapple to take center stage. In Cuba, it may also be paired with rice and black beans or fried plantains to create a more substantial meal.

Interesting Facts

Mojo sauce, the foundation of this dish, is considered a staple of Cuban cuisine and has been adapted for chicken, fish, and even vegetables.
The combination of citrus and garlic not only enhances flavor but also naturally tenderizes the pork.
Grilling pineapple alongside pork is more than a garnishit brings a subtle sweetness that balances the savory, garlicky marinade.
The dish exemplifies the fusion of Caribbean flavors with accessible ingredients in the U.S., making it a popular choice for both home cooks and professional chefs.
Mojo Pork Skewers are celebrated for their versatility and can be served as appetizers, main courses, or part of a tapas-style meal.

FAQ about Grilled Mojo Pork and Pineapple Skewers Recipe

Yes, you can substitute pork with chicken breast or beef. Just ensure the cooking time is adjusted depending on the meat you use. For chicken, grill until the internal temperature reaches 165°F (74°C), and for beef, aim for a medium doneness (about 145°F or 63°C).

Leftover grilled skewers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store them for longer, you can freeze the skewers for up to 2-3 months. Just ensure they are properly wrapped to avoid freezer burn.

Yes, you can prepare the marinade up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use. Just be sure to stir it well before marinating the pork.

To add more heat to the skewers, you can include some finely chopped jalapeños or a dash of hot sauce to the marinade. You can also sprinkle some chili flakes on the skewers before grilling or drizzle them with spicy sauce when serving.

This recipe does not contain alcohol, so you don’t need to worry about it. The marinade is made from lime, orange juice, cilantro, garlic, and spices, which give it plenty of flavor without the need for alcohol.

If fresh pineapple isn’t available, you can substitute it with canned pineapple chunks, though fresh is preferred for its texture and flavor. Just make sure to drain the canned pineapple well before using it on the skewers.

The skewers are best served immediately after grilling while they’re still warm. You can serve them with additional lime wedges, a side of rice, or a fresh salad for a complete meal. A drizzle of the reserved marinade sauce will also enhance the flavor.

Yes, you can use wooden skewers, but remember to soak them in water for at least 30 minutes before grilling to prevent them from burning. Alternatively, you can use metal skewers, which don’t require soaking.

The best way to check if the pork is cooked through is by using a meat thermometer. The internal temperature should reach 145°F (63°C). Once done, let the skewers rest for about 5 minutes before serving to allow the juices to redistribute.

Yes, you can cook the skewers in the oven. Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet. Bake for about 10-12 minutes, turning halfway through, until the pork is fully cooked and the pineapple is slightly caramelized.