How to make pork and prawn skewers with sweet chili glaze and charred pineapple for tropical, shareable grilled plates perfect for summer entertaining.
Craft a vibrant, memorable barbecue platter featuring pork and prawn skewers glazed with a bright, sweet chili glaze and a kiss of smoke from pineapple char, ideal for lively summer gatherings.
Published August 06, 2025
The idea behind this recipe is simple: combine the tender bite of pork with the succulence of prawns, then elevate each skewer with a glossy sweet chili glaze and a tropical touch from charred pineapple. Start by choosing fresh, responsibly sourced pork shoulder or loin, cut into uniform cubes that cook evenly. Peel and devein the prawns, leaving tails on for grip and presentation. Create a glaze that balances heat, sweetness, and brightness—think a base of rice vinegar, honey, and a hint of lime, intensified with garlic and a whisper of chili paste. Soak wooden skewers to prevent flare-ups during grilling.
When assembling, alternate pork and prawn segments to ensure every bite delivers contrast and moisture. Thread pineapple chunks between the seafood to infuse fruity smoke into the glaze as it caramelizes. This method keeps the pieces from drying out, while the pineapple adds a tropical aroma that pairs perfectly with a light coriander or mint finishing touch. Brush the skewers with a layer of glaze before grilling, then rotate to achieve an even, lacquered sheen. The grill should be hot enough to sear surfaces rapidly yet gentle enough to avoid scorching, preserving the delicate prawns’ texture.
Vibrant flavors emerge from careful preparation and timing.
Begin by preparing the pineapple in thick slices or chunks, ensuring the surface is dry to maximize caramelization. A quick dusting of brown sugar and a pinch of salt helps draw out sweetness and creates a more complex crust. Place the pineapple directly on the grill to create a smoky, honeyed edge that will mingle with the glaze during final coating. As the pork and prawns begin to color, keep a separate tray of glaze warm on the side. This setup lets you control the intensity of glaze with each rotation, avoiding a sticky, cloying finish while preserving brightness.
For the meat, trim excess fat and pat dry to promote even browning. Season with a light blend of salt, white pepper, and a whisper of smoked paprika to introduce a subtle warmth without overpowering the glaze’s sweetness. The prawns should be patted dry as well, since moisture can hinder the searing process. Threading should be consistent in size, which ensures uniform cooking. If using wooden skewers, soak them thoroughly for at least 30 minutes. This prevents splitting and sticking, allowing you to maneuver the skewers freely as they move over the grill.
Tropical, shareable plates that spark summer gatherings.
The sweet chili glaze is the heart of these skewers, marrying tang, heat, and gloss. Create a balance by simmering together tomato or red chili sauce with rice vinegar, a touch of fish sauce for depth, and a splash of orange juice for brightness. A spoonful of grated ginger introduces warmth, while minced garlic adds aromatic punch. Reduce the mixture slowly until it thickens into a silkier coating that clings to the meat without running. Adjust the heat to taste, remembering that the pineapple will contribute its own sweetness, so you want a glaze that layers rather than dominates.
During grilling, baste the skewers with the glaze in stages rather than flooding them all at once. This keeps the glaze from burning while building depth in successive coats. Rotate the skewers as the pork develops a golden crust and the prawns turn pink with a hint of crisp edges. The pineapple should achieve a caramel sheen, releasing its sugars gently into the glaze for a cohesive, tropical aroma. Keeping the grill at a steady temperature will help you achieve biteable textures while avoiding dry, overcooked meat.
Practical tips for grilling mastery and crowd appeal.
After cooking, rest the skewers briefly to allow juices to redistribute. A light squeeze of lime over the finished platter brightens the flavors and cuts through the richness of the glaze. Consider a cilantro or mint garnish to introduce a fresh herbaceous note that complements the sweetness and char. The serving style matters: lay the skewers across a board with slices of lime and wedges of pineapple for easy picking. Allow guests to grab a handful and assemble their own combinations, encouraging interaction and a casual, festive atmosphere.
To elevate the experience further, prepare a quick dipping sauce or a yogurt-based herb dip on the side. A tangy, cooling accompaniment balances the heat from the glaze, offering an option for guests who prefer milder flavors. You can also present a small bowl of sliced cucumbers and red onion pickles to provide a crisp counterpoint to the soft, caramelized meat. The overall effect should feel vibrant, relaxed, and ready for sharing across a sunlit outdoor table.
A flavorful, shareable centerpiece for summer entertaining.
Use a two-zone grilling setup if possible, with a direct high-heat area for searing and a cooler zone for finishing. This approach minimizes the risk of overcooking the prawns while ensuring the pork achieves a well-developed crust. Keep tongs in hand and be ready to move skewers between zones as needed. If you notice flare-ups, momentarily shift the skewers away from the flames and close the lid to smother oxygen. A well-balanced glaze that adheres without burning is crucial, so monitor thickness and heat closely as cooking progresses.
For a more dramatic presentation, consider marinating the prawns briefly to intensify flavor before threading. A light soak in a citrusy oil with garlic can augment aroma and reduce stickiness. When serving, arrange skewers on a heated platter to maintain warmth without drying the meat. A few fresh herbs scattered over the top not only adds color but also lifts the fragrance. Finally, provide napkins and skewers with comfortable handles to make mingling effortless for guests.
The composition of pork, prawns, and charred pineapple makes a visually appealing centerpiece that works well as a main or a celebratory starter. The glossy glaze catches light and invites hearty bites, while the skewers’ alternating textures offer satisfying complexity. If you’re feeding a larger crowd, set up several racks of skewers so guests can help themselves. This empowerment adds to the party atmosphere and reduces the host’s workload. The tropical notes from pineapple, lime, and coriander create a sense of vacation, even in daily backyard gatherings.
As with any grill-centric dish, practice improves results. After your first attempt, note which glaze thickness and char level you preferred and adjust accordingly. Keeping a notebook of timing and temperature helps you replicate success later. With the right balance of heat, fruit, and a bright glaze, these pork and prawn skewers become a reliable go-to for summertime entertaining—easy to scale up, simple to execute, and irresistibly flavorful for guests. Enjoy the aroma, the vibrant colors, and the conversations that drift around the grill as everyone savors the tropical flavors.
