Sriracha-Cashew Pork Skewers with Pineapple
Glazed pork tenderloin skewers with caramelized pineapple and red onion, bound by a nutty-spicy sriracha-cashew sauce. This Southeast Asian-inspired dish combines tender, juicy pork with sweet tropical fruit and the depth of toasted sesame and coconut aminos. The sriracha heat balances cashew butter's richness, creating a complex glaze that crisps slightly in the oven. Perfect for entertaining or weeknight dinners, these skewers deliver restaurant-quality flavor without fussy technique. The 30-45 minute bake means minimal hands-on time. What sets this version apart is the dual-use sauce—half marinates the meat for flavor penetration, half reserves for a fresh finish glaze, preventing burned edges while keeping the pork moist and deeply seasoned throughout.
Ingredients
- 3 tablespoon sriracha
- 2 tablespoon cashew butter
- 3 tablespoon rice vinegar
- 2 tablespoon coconut aminos
- 2 tablespoon toasted sesame oil
- ¼ teaspoon salt
- cayenne pepper(optional)
- 2 lb pork tenderloin roast
- 1 whole pineapple, peeled, cored, cut into chunks
- 1 large red onion, peeled, cut into chunks
Instructions
- 1
Preheat oven to 350°F
- 2
Whisk together sriracha, cashew butter, rice vinegar, coconut aminos, sesame oil, salt, and cayenne in a small bowl
- 3
Slice pork tenderloin into medallions about 1.5 inches thick
- 4
Place medallions in a bowl, pour half the sauce over them, toss to coat, and set aside to marinate
- 5
Peel, core, and cut pineapple into large chunks
- 6
Peel and cut red onion into large chunks
- 7
Thread pork medallions, pineapple chunks, and onion pieces onto skewers, alternating ingredients until full
- 8
Arrange skewers in a single layer on a baking sheet
- 9
Bake until pork internal temperature reaches 145°F, 30-45 minutes
- 10
Remove from oven and rest for a few minutes
- 11
Brush with reserved sauce and serve
Tips
Reserve the second half of sauce before marinating—this prevents raw pork marinade from contaminating the finishing glaze. Brush it on only after pork reaches 145°F internal temperature for food safety and glossy presentation.
Cut pork medallions uniform thickness so they cook evenly. Thinner pieces risk drying out at 30 minutes; thicker chunks may need closer to 45 minutes. Insert thermometer horizontally into the thickest piece.
Soak wooden skewers in water for at least 30 minutes before threading to prevent charring. Metal skewers heat faster and can dry pork edges—tent loosely with foil if browning too quickly.
Good to Know
Cooked skewers keep refrigerated in an airtight container up to 3 days. Reheat gently in a 300°F oven for 10-12 minutes, covered, to avoid drying pork. Store reserved sauce separately.
Marinate pork medallions up to 4 hours ahead in the bowl. Thread onto skewers and refrigerate uncovered up to 2 hours before baking. Prepare pineapple and onion chunks and store separately up to 1 day ahead.
Serve immediately after basting with reserved sauce. Pair with jasmine rice, Asian slaw, or grilled bok choy to complement the sweet-spicy glaze. Light beer or white wine works well.
Common Mistakes
Don't skip marinating pork—it dries quickly. Even 15 minutes makes a difference in tenderness and flavor penetration.
Don't reserve sauce from the raw marinade bowl; prepare a second batch to avoid cross-contamination and foodborne illness risk.
Don't skip the rest period after baking. It allows carryover cooking and redistributes juices, keeping meat moist.
Substitutions
FAQ
Can I use wooden skewers instead of metal?
Yes, but soak them in water at least 30 minutes first to prevent charring. Wooden skewers conduct heat slower than metal, so pork may take closer to 45 minutes. Monitor internal temperature rather than time.
What if I don't have cashew butter?
Almond butter works 1:1 and keeps the sauce nutty and creamy. Tahini is a close second but shifts flavor toward sesame. Skip nut butters entirely and add 1 tablespoon honey for body instead, accepting less richness.
Can I freeze marinated pork skewers?
Freeze assembled skewers up to 3 months in an airtight container. Thaw overnight in the fridge before baking. Don't freeze with reserved sauce; apply it fresh after cooking. Marinated raw pork holds quality best unfrozen for up to 4 hours.