Moogarita Berry Pork Skewers with Charred Pineapple Slaw

Moogarita Berry Pork Skewers with Charred Pineapple Slaw

A bright, slightly spicy grilled skewer featuring pork marinated and brushed with Triple Berry Moogarita Jam for a tangy-tequila glaze. Served with a quick charred pineapple-jalapeño slaw for contrast. Fresh, colorful, and perfect for a backyard meal or weeknight dinner.

Ingredients

• 1 1/2 pounds boneless pork shoulder or pork tenderloin, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 3 tablespoons soy sauce
• 2 tablespoons lime juice, plus 1 lime cut into wedges for serving
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1/2 cup Triple Berry Moogarita Jam (Coo Moo Jams)
• 1 tablespoon honey or agave (optional, to loosen jam if needed)
• 1 small fresh pineapple, peeled, cored and cut into 1-inch chunks (or 2 cups pre-cut)
• 1 small red onion, thinly sliced
• 1 jalapeño, seeded and thinly sliced (leave seeds for more heat)
• 3 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tablespoons rice vinegar
• 1 tablespoon mayonnaise or plain yogurt
• 1 teaspoon honey
• Wood or metal skewers (if using wood, soak 30 minutes)

Instructions

1. Make the marinade: In a medium bowl whisk together 2 tablespoons olive oil, soy sauce, 2 tablespoons lime juice, garlic, smoked paprika, cumin, and a pinch of salt and pepper. Add the pork cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2. Prepare the Moogarita glaze: Warm the Triple Berry Moogarita Jam in a small saucepan over low heat with 1 tablespoon olive oil and the optional tablespoon honey or agave if you want a looser glaze. Stir until glossy and smooth. Keep warm on the lowest setting or transfer to a small bowl for basting.
3. Make the charred pineapple slaw: Preheat a grill pan or outdoor grill over medium-high heat. Thread pineapple chunks onto skewers in single pieces or place on a grill basket. Grill pineapple until charred spots appear, about 2-3 minutes per side. Remove and let cool slightly, then chop into bite-sized pieces.
4. In a bowl combine chopped charred pineapple, red onion, jalapeño, shredded cabbage, and cilantro.
5. Whisk together rice vinegar, mayonnaise or yogurt, 1 teaspoon honey, and a pinch of salt until smooth. Toss dressing with the slaw mixture. Taste and adjust acidity or sweetness with a squeeze of lime or a pinch of salt. Refrigerate while you cook the pork.
6. Skewer the pork: Thread marinated pork cubes onto skewers, leaving a little space between pieces so heat circulates. If you like, alternate pork with thin pineapple pieces for extra caramelized flavor.
7. Grill the skewers: Heat grill or grill pan to medium-high and oil the grates. Place skewers on the grill and cook 3-4 minutes per side. In the last 3-4 minutes of cooking, baste the pork liberally with the warmed Triple Berry Moogarita glaze and continue to turn and baste until pork reaches 145F and glaze is sticky and slightly caramelized. Remove from heat and let rest 3 minutes.
8. To serve: Plate skewers over a bed of charred pineapple slaw. Drizzle any remaining warm glaze over the skewers and garnish with extra cilantro and lime wedges. Serve with steamed rice, flatbreads, or a simple green salad.

Notes

• For a vegetarian alternative use extra-firm tofu or seitan cubes and reduce grill time to 2-3 minutes per side after pressing and oiling.
• The Triple Berry Moogarita Jam provides berry-lime-tequila flavor plus a smoky finish from the included chilies. Adjust jalapeño in the slaw to control heat.
• Leftover glaze can be stored in the refrigerator for up to 5 days. Rewarm gently before using.