Hawaiian Bbq Recipe

Make the sauce

In a medium saucepan combine 1 cup fresh pineapple juice, 3 tablespoons ketchup, 2 tablespoons soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, and 1 tablespoon pineapple jam. Whisk in 1 teaspoon grated fresh ginger, 2 teaspoons minced garlic, and 1 teaspoon Sriracha. Bring mixture to a gentle simmer over medium heat, stirring occasionally.

Simmer for 6–8 minutes until flavors meld. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you prefer a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, whisk into the simmering sauce and cook 1–2 minutes until thickened. Remove from heat and set aside to cool slightly; reserve half the sauce for basting while grilling and the other half for serving.

Marinate the pork

In a large bowl combine 1/2 cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon minced garlic, 1/4 teaspoon black pepper and 2 teaspoons vegetable oil. Whisk until sugar dissolves. Add 2 pounds cubed pork, stir to coat, cover, and refrigerate for at least 1 hour or up to 6 hours (the pineapple juice tenderizes; don’t exceed 8 hours to avoid mushy meat).

About 20 minutes before grilling, remove pork from refrigerator and let come closer to room temperature. Thread marinated pork onto soaked wooden or metal skewers, alternating with pineapple chunks, red bell pepper pieces, and red onion wedges. Leave a little space between pieces for even cooking.

Preheat grill and prepare skewers

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly or brush each skewer with remaining 1 teaspoon vegetable oil to prevent sticking.

Place skewers on preheated grill. Cook for 10–14 minutes total, turning every 2–3 minutes. During the last 6 minutes baste generously with reserved pineapple BBQ sauce every time you turn so it caramelizes without burning. Cook until pork reaches an internal temperature of 145°F (63°C) and juices run clear (or 165°F / 74°C for chicken). Charred edges are desirable but avoid charring the sauce heavily.

Finish and plate

While skewers rest for 5 minutes, fluff 4 cups cooked jasmine or white rice and season with 1/4 teaspoon salt if needed. Spoon some reserved sauce over rice if desired.

Remove meat and vegetables from skewers if you like, or serve skewered. Arrange rice on plates, top with skewers, and drizzle additional pineapple BBQ sauce. Garnish with 3 tablespoons thinly sliced green onions, 2 teaspoons toasted sesame seeds, and lime wedges for squeezing.