Jerk-Rubbed Pork Skewers with Pineapple Salsa

Pork tenderloin, thinly sliced, Jerk spice rubbed and quickly grilled (or broiled). Served with a fresh pineapple salsa for the easiest Summer dinner ever!

I love long-marinated Jerk chicken and pork, but when I want a delicious Summer dinner in a hurry, I turn to these super easy Jerk spice-rubbed pork skewers. Simply thinly slice a pork tenderloin, rubbed with Jerk spice, threaded onto skewers and quickly grilled. No marinating needed. Simply rub and grill (and if it's raining, these can just go under the broiler, as well!).

And nothing complements Jerk spices like pineapple, so I like to make up an easy pineapple salsa, with red pepper, jalapeno pepper, red onion and cilantro, all tossed in a lime vinaigrette.

Ingredient Notes

Jerk Spice Rub - There are a lot of good store-bought Jerk spice blends available these days and I love to have some around, to quickly spice-up grilled chicken or pork. If you prefer, you can mix up your own Jerk Spice Mix. I've included one below.

Pineapple - it's hard to beat the flavour of fresh pineapple, so I would recommend it, if you can. You could also use canned pineapple here. You may not need the additional bit of sugar in the salsa if starting with canned pineapple.

Homemade Jerk Spice Mix

1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp dried chives (optional)
1 tsp allspice
1 tsp paprika
1 tsp thyme
1 tsp brown sugar
1/2 tsp salt
1/4 tsp black pepper
Pinch cumin, cinnamon, ginger (optional)
1/8 - 1/4 tsp cayenne pepper, for heat (you can omit or adjust, to taste)

Turn it into a wet rub by combining equal parts of dry spice mix with olive or vegetable/canola oil to form a paste.

Cook's Notes

• For quick and even cooking, be sure not to over-crowd your skewers! Thread lengthwise, putting the skewer through each end and then spread it out flat. Add only as many as will fit threading this way.
• The thinly sliced pork doesn't take long to cook, so be sure not to over-cook it. Just a few minutes on the grill is all they need. If you don't want to grill, simply place the skewers on a baking sheet and pop under the broiler (about 6-8 inches from the heat) and cook 10-12 minutes, or until cooked through.
• Don't forget to soak wooden skewers in water for 20-30 minutes before using, so they don't burn.
• You can make the Pineapple Salsa well ahead and refrigerate. Take it out of the fridge a bit ahead of eating though, so it comes to room temperature, for best flavours.
• You can also make the skewers ahead, wrap them up and refrigerate until dinnertime, if you like.
• You could replace the pork with thinly sliced chicken, for a nice Jerk Chicken skewer.
• You could replace the pineapple with mango, which also pairs nicely with the Jerk spices.

Recipe

Jerk-Rubbed Pork Skewers with Pineapple Salsa

Quick, easy and delicious dinner, with pork tenderloin, thinly sliced, Jerk spice rubbed and grilled (or broiled) and served with a fresh pineapple salsa.

Author: Jennifer

5 stars from 2 ratings

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Main Course

Servings 4 servings

Ingredients

 

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For the Jerk Pork Skewers:

• 2 lb pork tenderloins, 2 small pork tenderloin
• 2 Tbsp Jerk Spice Mix, *see Note 1
• 2 Tbsp Olive or vegetable oil
• 8-10 wooden skewers, soaked in water for 20-30 minutes

Pineapple Salsa:

• 1 cup fresh or canned pineapple, diced (or mango is a good substitute)
• 1/4 cup red pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2-3 Tbsp jalapeno pepper, finely diced
• Pinch red pepper flakes
• Lime zest
• 2 Tbsp fresh lime juice
• 1 1/2 tsp vegetable, olive or canola oil
• 1 tsp white sugar, may not need with canned pineapple

Cook ModePrevent screen from going dark

Instructions

 

• Prepare the pineapple salsa by combining all the salsa ingredients, stir together, cover and let stand at room temperature while you prepare the pork (or make ahead and refrigerate, but bring to room temperature before serving, for best flavour).
• If starting with dry Jerk spice mix, combine equal parts of the dry spice mix with olive or vegetable oil, to form a paste. Set aside.
• Remove the silverskin and any visible fat from the pork tenderloin. Cut into thin slices, crosswise. Press down on the slices with the palm of your hand, to flatten slightly, then pierce each piece with a fork a couple of times (to allow the spice to penetrate the meat). Thread the pork pieces loosely onto skewers, then brush or rub generously with Jerk seasoning mixture. Let stand a few minutes while you preheat the grill or broiler.
• For the grill: Grill on a greased grill for about 3 -4 minutes per side, or until just cooked through.
• For the broiler: Place skewers onto a baking sheet. Heat oven broiler, with rack about 6-8 inches from the heat (usually the 2nd position from the top). Broil about 10 minutes, flipping them halfway through cooking.
• Thread onto skewers. Grill or broil 10 min, about 6 inches from element (2nd position down).
• Serve warm pork skewers with pineapple salsa. For garnish, you can use additional lime slices for drizzling and additional chopped cilantro.

Notes

1. For this quick and easy recipe, I'll often start with store-bought dry Jerk spice mix or wet Jerk seasoning. If you have wet seasoning, simply brush on and allow to stand a bit before cooking. You can brush on additional seasoning as it cooks. If you don't have Jerk seasoning on hand, scroll up above this Recipe Card for a quick and easy Jerk spice mix recipe!

Be sure to read the Ingredient Notes and Cook's Notes above this Recipe Card as well, for more tips on making this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 9g | Protein: 47g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 121mg | Potassium: 1007mg | Fiber: 1g | Sugar: 6g | Vitamin A: 566IU | Vitamin C: 44mg | Calcium: 25mg | Iron: 2mg

Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

Course Main Course

Cuisine American, Canadian, Jamaican

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