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Pork And Pineapple Satay

This variation on the classic satay has added pineapple, but keeps the traditional coconut and peanut sauce.

Image of Pork And Pineapple Satay

500g/1 lb pork fillet
1 small onion, chopped
1 garlic clove, chopped
60ml/4 tbsp soy sauce
Finely grated rind of lemon
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
5ml/1 tsp ground turmeric
5ml/1 tsp dark muscovado sugar
225g/8oz can pineapple chunks, or 1 small fresh pineapple, peeled and diced
Salt and freshly ground black pepper


175ml/6fl oz/ cup coconut milk
115g/4oz/6 tbsp crunchy peanut butter
1 garlic clove, crushed
10ml/2 tsp soy sauce
5ml/1 tsp dark muscovado sugar


Serves: 4


1. Using a sharp kitchen knife, trim any fat from the pork fillet and cut it in 2.5cm/1in cubes. Place the meat in a large mixing bowl and set aside.

2. Place the onion, garlic, soy sauce, lemon rind, spices and sugar in a blender or food processor. Add two pieces of pineapple and process until the mixture is almost smooth.

3. Add the paste to the pork, tossing well to coat evenly. Thread the pieces of pork on to bamboo skewers, with the remaining pineapple pieces.

4. To make the sauce, pour the coconut milk into a small saucepan and stir in the peanut butter. Stir in the remaining sauce ingredients and heat gently over the barbecue, stirring until smooth and hot. Cover and keep warm on the edge of the barbecue.

5. Cook the pork and pineapple skewers on a medium-hot barbecue for 10-12 minutes, turning occasionally, until golden brown and thoroughly cooked. Serve with the satay sauce.

Cook's Tip:- If you cannot buy coconut milk, use creamed coconut in a block. Dissolve a 50g/2oz piece in 150ml/ pint/⅔ cup boiling water and use as above.

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