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Pork & Pineapple Teriyaki Skewers with Quinoa Salad


4 Persons

Prep Time

10 Minutes

Cook Time

25 Minutes

Pork & Pineapple Teriyaki Skewers with Quinoa Salad


  • ½ Jar Bay’s Kitchen Teriyaki Sauce
  • 600g Lean pork fillet, cut into bite sized cubes
  • 300g Pineapple chunks 
  • 200g Quinoa
  • 1 Green pepper, deseeded and cut into squares
  • 5 Large Spring onions, green tops only cut into pieces 
  • 1 Tbsp Olive oil 
  • 2 Handfuls chopped herbs (coriander, mint, chives)
  • Juice of 1 orange 
  • Pinch Chilli flakes 
  • Sea Salt 


  1. If you are using wooden skewers then soak 8 skewers in cold water. 
  2. Rinse the quinoa in a fine mesh sieve and rinse under cold water for 1 minute, swirling around with a fork. Place the quinoa in a slice pan with 400ml water. Bring to the boil then cover and reduce the heat to a simmer and cook for 15 minutes. Take the pan off the heat and rest for 5 minutes with the lid on then drain off any excess liquid and fluff the quinoa with a fork then set aside to cool. 
  3. Place the cooled quinoa in a bowl and add the olive oil, orange juice, herbs and chilli flakes then season with sea salt.
  4. Build your kebabs by alternating the skewers with pieces of pork, pineapple, green pepper and spring onion tops. 
  5. Heat the griddle pan or large non-stick frying pan set over a high heat. Griddle the skewers for 2 minutes each side then transfer to a baking sheet and baste with the teriyaki sauce and cook for another 5 minutes turning occasionally so the sauce goes sticky. Transfer to a plate and pour over what is left of the sticky sauce
  6. Serves skewers on top of the couscous. 

Recipe created by Nutritionist Rob Hobson from @robhobsonnutritionist

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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