1 tablespoon soy sauce, wheat-free tamari, or soy-free coconut aminos
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 pint fresh pineapple chunks
Wooden skewers, soaked in water
Instructions
In a medium bowl, whisk together the agave nectar, sriracha, soy sauce, rice vinegar, and garlic.
Pour the marinade into a zip-top bag and add the cubed pork tenderloin. Seal and marinate for up to 24 hours in refrigerator.
Alternately thread the marinated tenderloin and pineapple chunks on skewers, and make sure the pineapple is tight against tenderloin.
Heat your charcoal or gas grill to medium heat.
Grill the skewers, turning every 5 minutes, until all sides are grilled and the pork is cooked through. The meat should reach an internal temperature of 145ºF.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sriracha-pork-skewers