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Jerk-Glazed Ground Pork Meatball Skewers

These Jerk-Glazed Ground Pork Meatballs Skewers are the perfect summertime snack, featuring bold, Caribbean-inspired flavors and smoky grilled goodness. Sweet pineapple, bell peppers, and red onion balance the savory heat of jerk-seasoned ground pork for a delicious sweet-and-spicy flavor party.

Cooking time 20 min
Preparation time Prep 15 min
Serves Serves 6

Ingredients

  • 2 lbs. ground pork
  • 3-4 tbsp. bottled jerk seasoning
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 egg, lightly beaten
  • ¼ cup breadcrumbs
  • 1 tbsp. soy sauce
  • 2 bell peppers, diced into 1-inch pieces
  • 1 red onion, diced into 1-inch pieces
  • 1 cup of pineapple, diced into 1-inch pieces
  • 12 wooden or metal skewers (soak woodenskewers 30 minutes in water)
  • Lime wedges and chopped fresh cilantro or parsley, for garnish
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 tbsp. liquid jerk seasoning
  • 1 tbsp. soy sauce

Ingredients

  • 2 lbs. ground pork
  • 3-4 tbsp. bottled jerk seasoning
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 egg, lightly beaten
  • ¼ cup breadcrumbs
  • 1 tbsp. soy sauce
  • 2 bell peppers, diced into 1-inch pieces
  • 1 red onion, diced into 1-inch pieces
  • 1 cup of pineapple, diced into 1-inch pieces
  • 12 wooden or metal skewers (soak woodenskewers 30 minutes in water)
  • Lime wedges and chopped fresh cilantro or parsley, for garnish
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 tbsp. liquid jerk seasoning
  • 1 tbsp. soy sauce

Directions

  1. In a large bowl, combine the ground pork, jerk seasoning, garlic, onion, egg, breadcrumbs, and soy sauce. Mix gently until just combined. Shape the mixture into 1½-inch meatballs, to make about 24 meatballs.

  2. Thread 3–4 meatballs onto each skewer, alternating with pieces of bell pepper, red onion, and pineapple. Leave a little space between ingredients so they cook evenly.

  3. Preheat the grill to medium-high heat (400–425°F). Lightly oil the grill grates to help prevent sticking.

  4. To make the jerk glaze, combine the ketchup, brown sugar, apple cider vinegar, liquid jerk seasoning, and soy sauce in a small saucepan. Bring to a simmer over medium heat and cook for 5–10 minutes, stirring occasionally, until slightly thickened.

  5. Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes and brushing with the jerk glaze as they cook. Grill until the meatballs reach an internal temperature of 160 degrees F. Remove the skewers from the grill and serve hot. Garnish with lime wedges and chopped cilantro or parsley, if desired.

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