FlamingFoodies recipe
Caribbean Pork and Pineapple Skewers with Scotch Bonnet Glaze
Tender pork shoulder and sweet pineapple chunks come together on the grill, brushed with a gentle scotch bonnet glaze that brings all the Caribbean warmth without setting your mouth on fire.
Juicy pork and caramelized pineapple on skewers, glazed with a mild scotch bonnet pepper sauce that delivers Caribbean flavor with gentle warmth.
Ingredients
Marinade
- 2 lbspork shoulder, cut into 1.5-inch cubes
- 3 tablespoonslime juice, from about 2 limes
- 2 tablespoonsolive oil
- 3 clovesgarlic, minced
- 1 teaspoonground allspice
- 1 teaspoondried thyme
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
Skewers
- 1 mediumfresh pineapple, cored and cut into 1-inch chunks
- 1 largered bell pepper, cut into 1-inch squares
Scotch Bonnet Glaze
- 1 smallscotch bonnet pepper, seeded and deveined
- 1/4 cupbrown sugar, packed
- 3 tablespoonsrice vinegar
- 2 tablespoonssoy sauce
- 1 tablespoonfresh ginger, grated
- 1 clovegarlic, minced
- 1 teaspooncornstarch
- 2 tablespoonswater
Method
1. Marinate the pork Get the pork marinating early—it really benefits from time to soak up all those Caribbean flavors. Toss the cubes with lime juice, olive oil, garlic, allspice, thyme, salt, and pepper until everything's well coated. Cover and let it sit in the fridge for at least 2 hours, though overnight is even better. The lime juice works its magic, tenderizing the meat while those warm spices settle in.
Watch for: Pork should look well-coated and aromatic
Tip: Cut pork against the grain for more tender results
2. Make the scotch bonnet glaze Time to make the star of the show—that gentle scotch bonnet glaze. Carefully seed and devein your pepper (gloves are your friend here), then mince it finely. Whisk your cornstarch and water together until smooth, no lumps. In a small saucepan, bring the minced pepper, brown sugar, rice vinegar, soy sauce, ginger, and garlic to a gentle simmer, then whisk in that cornstarch mixture. It'll bubble up and turn glossy as it thickens.
Watch for: Glaze should bubble and thicken enough to coat a spoon
Tip: Wear gloves when handling the pepper and wash hands thoroughly after
3. Assemble the skewers Thread your skewers with care—alternate the marinated pork with chunks of fresh pineapple and red pepper squares. Don't pack everything too tightly; you want some breathing room so the heat can circulate and everything cooks evenly. You should end up with about 8 generous skewers, each one loaded with that perfect balance of meat, fruit, and vegetables.
Watch for: Pieces should be snug but not packed tightly together
Tip: Soak wooden skewers for 30 minutes before using to prevent burning
4. Grill and glaze the skewers Fire up your grill to medium-high and get ready for the fun part. Grill those skewers for 12-15 minutes total, giving them a quarter turn every 3-4 minutes so they cook evenly. Here's where the magic happens—during the last 5 minutes, start brushing on that scotch bonnet glaze after each turn. Watch as everything turns golden and glossy, with the pineapple caramelizing beautifully and the pork hitting that perfect 145°F.
Watch for: Pork should be golden brown with slight char marks and pineapple caramelized
Tip: Reserve some glaze for serving alongside the finished skewers
Equipment
- grill
- metal or wooden skewers
- small saucepan
- whisk
- mixing bowls
Make ahead
- The pork actually gets better with time, so feel free to marinate it up to 24 hours ahead. That glaze keeps beautifully in the fridge for up to 3 days—just give it a gentle reheat before using. You can even assemble the skewers the morning you plan to cook them.
Storage
- Leftover skewers will keep in the fridge for up to 3 days, and that extra glaze stays good for a full week covered in the refrigerator.
Reheat
- Gentle reheating is key here—either pop them in a 350°F oven for 8-10 minutes, or slide everything off the skewers and warm it in a skillet over medium heat.
Top tips
- The secret to taming a scotch bonnet is simple—all that fierce heat lives in the seeds and white membrane. Remove them completely, and you're left with nothing but that gorgeous fruity flavor and just a gentle warmth that everyone can enjoy.
- Can't track down scotch bonnet peppers? Half a seeded habanero will do the trick beautifully—same family, same lovely floral notes.
Substitutions
- Pork tenderloin works beautifully here if you want something a bit more tender—just cut your grill time by 3-4 minutes since it cooks faster.
- Mango chunks are every bit as delicious as pineapple and give you that same tropical sweetness.
- Yellow bell pepper brings the same crunch as red, just with a slightly sweeter flavor.
Serve with
- These skewers are absolutely perfect over a bowl of coconut rice, or alongside some golden grilled plantains for the full island experience.
- A simple cucumber salad dressed with lime juice and a pinch of salt makes a cooling contrast to all those warm spices.
- Don't forget to put that extra glaze on the table—there's always someone who wants just a little more of that sweet heat.
Find another recipe
Open archive →Caribbean Pork and Pineapple Skewers with Scotch Bonnet Glaze
Tender pork shoulder and sweet pineapple chunks come together on the grill, brushed with a gentle scotch bonnet glaze that brings all the Caribbean warmth without setting your mouth on fire.
Prep
25 min
Cook
15 min
Active
40 min
Total
40 min
Yield
4 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
There's something magical about the way scotch bonnet peppers smell when you first cut into them—fruity and floral, with just a hint of the heat that's made them famous across the Caribbean. These skewers let you experience that beautiful flavor without needing a glass of milk nearby. By removing the seeds and white membrane from the pepper, you're left with a glaze that tastes like sunshine—sweet, complex, and just warm enough to make you think of island breezes. The pork gets wonderfully tender from its lime marinade, and when it hits the grill alongside chunks of fresh pineapple, everything caramelizes into something that feels like a vacation on a stick.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Marinate the pork
Get the pork marinating early—it really benefits from time to soak up all those Caribbean flavors. Toss the cubes with lime juice, olive oil, garlic, allspice, thyme, salt, and pepper until everything's well coated. Cover and let it sit in the fridge for at least 2 hours, though overnight is even better. The lime juice works its magic, tenderizing the meat while those warm spices settle in.
- 2
Step 2 of 4
Make the scotch bonnet glaze
Time to make the star of the show—that gentle scotch bonnet glaze. Carefully seed and devein your pepper (gloves are your friend here), then mince it finely. Whisk your cornstarch and water together until smooth, no lumps. In a small saucepan, bring the minced pepper, brown sugar, rice vinegar, soy sauce, ginger, and garlic to a gentle simmer, then whisk in that cornstarch mixture. It'll bubble up and turn glossy as it thickens.
- 3
Step 3 of 4
Assemble the skewers
Thread your skewers with care—alternate the marinated pork with chunks of fresh pineapple and red pepper squares. Don't pack everything too tightly; you want some breathing room so the heat can circulate and everything cooks evenly. You should end up with about 8 generous skewers, each one loaded with that perfect balance of meat, fruit, and vegetables.
- 4
Step 4 of 4
Grill and glaze the skewers
Fire up your grill to medium-high and get ready for the fun part. Grill those skewers for 12-15 minutes total, giving them a quarter turn every 3-4 minutes so they cook evenly. Here's where the magic happens—during the last 5 minutes, start brushing on that scotch bonnet glaze after each turn. Watch as everything turns golden and glossy, with the pineapple caramelizing beautifully and the pork hitting that perfect 145°F.
Troubleshooting
Tips that matter
- The secret to taming a scotch bonnet is simple—all that fierce heat lives in the seeds and white membrane. Remove them completely, and you're left with nothing but that gorgeous fruity flavor and just a gentle warmth that everyone can enjoy.
- Can't track down scotch bonnet peppers? Half a seeded habanero will do the trick beautifully—same family, same lovely floral notes.
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
The pork actually gets better with time, so feel free to marinate it up to 24 hours ahead. That glaze keeps beautifully in the fridge for up to 3 days—just give it a gentle reheat before using. You can even assemble the skewers the morning you plan to cook them.
Storage
Leftover skewers will keep in the fridge for up to 3 days, and that extra glaze stays good for a full week covered in the refrigerator.
Reheat
Gentle reheating is key here—either pop them in a 350°F oven for 8-10 minutes, or slide everything off the skewers and warm it in a skillet over medium heat.
Serve it like you mean it
Finish, pair, and plate
- These skewers are absolutely perfect over a bowl of coconut rice, or alongside some golden grilled plantains for the full island experience.
- A simple cucumber salad dressed with lime juice and a pinch of salt makes a cooling contrast to all those warm spices.
- Don't forget to put that extra glaze on the table—there's always someone who wants just a little more of that sweet heat.
FAQ
The repeat questions
How can I tell if the scotch bonnet pepper will be too hot?
As long as you remove every bit of the seeds and that white membrane, you'll be in gentle territory. If you're really heat-sensitive, start with just half the pepper—you can always use more next time once you know how your family handles it.
Can I use a gas grill instead of charcoal?
Absolutely—just preheat it to medium-high and follow the same timing. You might miss out on a tiny bit of that smoky char flavor, but the results will still be absolutely delicious.
What if I can't find scotch bonnet peppers?
Half a seeded habanero is your best bet, but even a jalapeño will give you something lovely. The flavor profile shifts a bit, but you'll still get that warm Caribbean feeling that makes these skewers special.
Heat profile
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Nando's Medium Peri-Peri Sauce
Char-ready marinade
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Staples for this flavor lane
Char-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonBackyard hero
$8-$14Jerk Seasoning
Chicken, shrimp, and grilling marinades. A fast flavor base for shrimp skewers, chicken thighs, grilled corn, and any cookout that needs more swagger.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonSauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonCook next
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FlamingFoodies picks
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Char-ready marinade
Nando's Medium Peri-Peri Sauce
The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler. Best for chicken, skewers, and grilled vegetables.
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