Sweet Sriracha Pork Skewers: Easy Gluten-Free, Dairy-Free Grilling


Grilling opens up a whole world of fast and easy cuisine in summer. Just whip up a simple marinade, chill out, grill, and then eat! These sweet sriracha pork skewers add to the ease with their presentation. Skewers allow you to quickly grill bite-size pieces, and they’re fun to eat out of hand during social gatherings. But if a severe allergy or celiac disease is a concern for your crew, grill the skewers on a fresh sheet of tinfoil to avoid direct contact with the grill.

Sweet Sriracha Pork Skewers

World champion pitmasters Tuffy Stone and Darren Warth have a couple more grilling tips to help you make perfectly tender sriracha pork skewers:

  • Don’t lift the lid of your grill unless you are checking for doneness or turning the food. You don’t want to let the heat escape or interrupt the cooking process.
  • Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.

Sweet Sriracha Pork SkewersThis recipe with photo for sweet sriracha pork skewers was shared with us by Smithfield Foods.

Special Diet Notes: Sweet Sriracha Pork Skewers

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, and optionally paleo-friendly.

Sweet Sriracha Pork Skewers
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 (1 lb) pork tenderloin (like Smithfield), cut into 1-inch cubes
  • ½ cup agave nectar (can substitute honey)
  • 2 tablespoons sriracha sauce
  • 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
  1. In a medium bowl, whisk together the agave nectar, sriracha, soy sauce, rice vinegar, and garlic.
  2. Pour the marinade into a zip-top bag and add the cubed pork tenderloin. Seal and marinate for up to 24 hours in refrigerator.
  3. Alternately thread the marinated tenderloin and pineapple chunks on skewers, and make sure the pineapple is tight against tenderloin.
  4. Heat your charcoal or gas grill to medium heat.
  5. 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.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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