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Pork & Pineapple Snack Skewers with Coconut Curry Sauce

Pork & Pineapple Snack Skewers with Coconut Curry Sauce


Enjoy the tropical allure of these Fiji-inspired pork & pineapple skewers, drizzled in a tantalising coconut curry sauce.

  • Yields: 15 |
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 1:30 hours
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1kg boneless pork belly, skin removed
1 Tbsp (15 ml) finely grated garlic
1 Tbsp (15 ml) finely grated ginger
juice of 2 limes
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 Tbsp (30 ml) red curry paste
1 x 400 ml tin coconut milk
1 fresh pineapple, cut into 2cm cubes

To Serve

small handful micro herbs (optional)
2 red chillies, sliced
4-6 lime wedges for squeezing over

You’ll Need

15 cocktail skewers


Preheat the oven to 180 ºC.

Mix the garlic, ginger, lime juice, salt, pepper, red curry paste and coconut milk together in a container with a lid. Add the pork to the marinade and seal. Let the pork marinate for at least 30 minutes.

Place the pork belly and the marinade into a deep roasting tray and cover it with foil. Place the tray into the oven and roast for 1½ hours. At this time, check if the meat is soft and tender, if not, place it back into the oven and cook for a further 30 minutes.

Remove the tray from the oven and pour the liquid into a medium-sized saucepan. Bring to a gentle boil and then reduce the heat to low and simmer until thickened and reduced, about 15-30 minutes. Don’t over-reduce as this can cause the sauce to split.

Meanwhile, cut the pork belly into cubes roughly the same size as the pineapple.

Make the skewers by threading pork and pineapple alternately onto the skewers.

You can either grill the skewers on the braai, alternatively use a stovetop griddle pan over high heat. Turn often to caramelise evenly.

To Serve

Serve the skewers drizzled with the reduced coconut curry sauce, garnished with micro herbs, slices of fresh chilli and lime wedges for squeezing over.