Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze

Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze

Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze

The start of grillin’ season also ushers in the start of session beer season. A session beer, for those new to the brew, is a beer with lower alcohol content. Most session beers range between 3% and 5% ABV, making them easy to consume over a long drinking session, hence the name.

Session beers, especially session IPA’s are exactly what you want to fill that beer tub with this summer. Don’t try to assert your manhood with a galvanized bucket full of 11% monsters, it doesn’t impress anyone. A beautifully balanced, crispy and well-hopped session IPA is exactly what you need to devote most of that beer tub space too. You want your guests, as well as your grill-tending self, to be able to enjoy beer all afternoon without becoming a cautionary tale. Session beers let you drink more and still have full control of exactly how obnoxious you truly want to be.

I recently got my hands on a 21st Amendment Down to Earth session IPA. It’s citrusy, tropical, crispy, refreshing, and the perfect level of hops for a session beer. Not a giant hop bomb, but beautiful and bold hop flavors. It’s insanely drinkable and will make a regular rotation in my beer tub this summer.

Have a favorite summer beer? Let me know about it, I’m always on the prowl for a new summer beer.

Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze-3

Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze

Yield: 10 to 12 skewers


  • 1 ½ cups hot water
  • 2 tsp kosher salt
  • 1 tbs brown sugar
  • 12 ounces chilled pale ale
  • ¼ cup low sodium soy sauce
  • 1.5 lbs boneless country style pork ribs* cut into bite sized cubes
  • 2 cups pineapple, cubed
  • 1 cup (11 wt oz) apricot preserves
  • 1 tbs Sriracha chili sauce
  • ¼ cup pale ale or IPA beer


  1. In a large bowl combine the hot water, salt and sugar, stir until dissolved. Add the beer and soy sauce, stir to combine, allow to cool to room temperate.
  2. Skewer the pork and the pineapple, alternating between the two. Add to a baking pan, pour the brine over the skewers, cover and chill for 1 to 6 hours.
  3. In a small bowl combine the apricot, chili sauce, and ¼ cup beer, stir until well combined.
  4. Preheat the grill to medium high.
  5. Remove the skewers from brine, pat dry. Brush with glaze.
  6. Add skewers to the grill, turn and brush with glaze every one to two minutes. Grill until pork is cooked through, about 8 to 10 minutes.


*If you can’t find country style pork ribs, lean towards a fattier cut of pork. Leaner cuts, like the loin and the chops, are much more likely to be dry and flavorless.

Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze

16 thoughts on “Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze

  1. I get the idea about session beers in the summer. But my husband does not favor hoppy bears — he a Newcastle kind of guy and also enjoys craft brewed brown ales. He also likes a non-hoppy Hefeweizen. Any suggestions of some craft beers that I might try to put in the mix?

    1. I like Browns too, super under rated. My favorite easy-to-find brown ales are Rogues Hazelnut Brown and Moose Drool from Big Sky.

  2. Have you tried Oskar Blues Pinner yet? It’s my favorite session IPA right now. It’s sooo juicy and flavorful, I was shocked to find out it’s a session. I haven’t had Down to Earth. I’ll be on the lookout–love 21st Amendment!

  3. These remind me of a much better version of skewers I used to get from a burger place in Memphis when I lived there. Pineapple and chicken skewers with some sort of sweet/tangy marinade. I enjoyed them, but I already like these better.

  4. I had to stop by and say hello, Jackie! Jen has said so many good things about you and hopefully we get to meet each other this year. The flavors on this pork skewer are the perfect mix of hot and spicy!

    1. I like that idea. I love grilled chicken thighs, it’s my go-to cut for chicken, handles heat well without drying out.

  5. Hi! This might be a stupid question but for “tbs”… Is that for table spoon or tea spoon? Thank You much! I’m making this for our annual bonfire in early August. 🙂

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