Pork and Pineapple Satay

105 Reviews
94% would make this recipe again

Pork and pineapple skewers with a coconut-peanut sauce.

A recipe from my Thai sister-in-law, further simplified and adapted to use only widely available ingredients.

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Preparation : 15 min Cooking : 10 min
410 calories/serving


1 pork tenderloin, cut into 2 cm cubes 300 g
1 clove garlic
1/2 onions 100 g
2 tbsp soy sauce, plus some more for the sauce 30 mL
1/2 tsp ground cumin 1 g
1/2 tsp turmeric 2 g
1 tsp brown sugar 4 g
3 slices canned pineapple 110 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup unsweetened coconut milk 85 mL
2 tbsp peanut butter, natural 35 g
4 bamboo or wooden skewers

Before you start

A blender or food processor will be very useful for this recipe.

Soak the wooden skewers for about 15 min before use to prevent them from burning while on the grill.


  1. Using a sharp knife, trim any fat from the pork fillet, then cut it into 2 cm cubes and put the cubes in a mixing bowl. Set aside.
  2. Crush half of the garlic and chop the onion, then place them in a blender or food processor. Add the soy sauce, spices, half of the brown sugar, and a small piece of pineapple (about ¼ slice). Process until the mixture is almost smooth. Add the mixture to the pork, tossing well to coat evenly. Season with salt and pepper. Cut the pineapple slices into small "skewable" segments, then arrange the pineapple and pork alternately on the skewers.
  3. Cook the skewers on a medium-hot grill or under the broiler for about 10 min, turning them occasionally, until golden-brown and thoroughly cooked.
  4. While the satays are cooking, prepare the peanut sauce : pour the coconut milk into a small saucepan and stir in the peanut butter. Add the remaining garlic, remaining brown sugar and a few teaspoons of soy sauce. Heat gently, stirring, until the sauce is smooth and hot. Keep it warm.
  5. Serve the skewers with the peanut sauce.

Nutrition Facts Table

per 1 serving (270 g)


% Daily Value




19 g

30 %

Saturated 11.6 g
+ Trans 0.1 g

59 %


80 mg


700 mg

29 %


26 g

9 %


3 g

11 %


15 g

Net Carbs

23 g


35 g

Vitamin A

0 %

Vitamin C

18 %


4 %


26 %


This recipe is :
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Copper, Folacin, Pantothenic Acid
Source of  :
Fibre, Vitamin C, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 1
Meat and Alternatives 4
Fats 3
Other Foods 0

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105 Reviews (102 with rating only) 94% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

Wow! What a great recipe. Has a bit of an Indian flavour because of the spices but I love Indian food. If you don't have the coconut milk you could easily just make the skewers without the dipping sauce as they are very tasty and tender on their own.

Useful 2
october 20, 2021 | I would make this recipe again

This recipe is quick and delicious. The pork is tender, and the peanut sauce is an incredible compliment to the meat. We had a side of cauliflower, steamed, and put some of the sauce over the top...fantastic!

Useful 2
october 20, 2021

I found this disappointing. The cumin/tumeric combo on the meat meant my kids wouldn't eat more than 1 bite (should have seen that coming!), and I found the peanut/coconut sauce very bland. I wound up adding some soy sauce to the sauce to kick it up a bit. A good idea, but didn't work for my family.

Useful 0

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