Puerto Rican Pinchos

Puerto Rican pinchos are the ultimate street food - simple, smoky, and packed with flavor. 🔥They’re basically grilled meat skewers (usually pork or chicken - we went with pork tenderloin) marinated in a bold blend of island spices like adobo, sazón (the secret handshake of Latin American cooking - savory, earthy, and a little peppery), garlic, oregano, and vinegar. After soaking up all that goodness, the meat gets threaded onto sticks and grilled over charcoal until it’s juicy and caramelized. Just before serving, they’re brushed with BBQ sauce and topped with a slice of soft bread or a crispy toston right on the skewer. That final bite? Chef’s kiss. 😙👌

You’ll find pinchos everywhere in Puerto Rico - from roadside stands to beachside hangouts. They’re fast, flavorful, and totally customizable. Some folks even add bell peppers or onions between the meat chunks, but the classic version keeps it all about that savory, smoky protein.

Whether you’re hosting a backyard cookout or dreaming of island vibes, pinchos paired with our 2021 Grenache bring the party to the plate!

Puerto Rican Pinchos

Serves: 5-7

Recipe by William Muñoz & Tanya Miller

Suggested wine pairing: 2021 Grenache

INGREDIENTS:

For the pork & marinade:

• 2 lbs pork tenderloin, cut into approx 1-1½ inch chunks

• ⅓ c white wine vinegar

• ⅓ c extra virgin olive oil

• 2 pkts Sazon seasoning (we used Goya brand)

• ¾ Tbsp granulated garlic

• 1 Tbsp onion powder

• 1 ½ tsp Adobo seasoning (we used Goya brand)

• 1 tsp dried oregano

• ½ tsp pepper

• Wood (soaked in water for 30 min) or metal skewers

• Demi baguette sliced for a topper

For the spicy Pincho BBQ sauce:

• 1 Tbsp light brown sugar (or to your liking)

• 1 tsp Adobo seasoning

• 2 cloves garlic, minced

• ¾ tsp onion powder

• ¼ tsp pepper

• Chili garlic sauce - optional to taste

• 1 c your fav BBQ sauce

• ½ -1 c red wine

INSTRUCTIONS:

1. In a large, non-reactive bowl, combine the white vinegar, olive oil, sazon, granulated garlic, onion powder, adobo, oregano and pepper. Mix well with a whisk.

2. Add pork to the marinade. Toss well to evenly coat it. Cover and refrigerate for 12-24 hrs.

3. For the pinchos sauce, in a small saucepan add the BBQ sauce, vinegar, hot sauce, brown sugar, adobo, minced garlic and onion powder. Stir well and bring to a boil. After a minute or so, whisk in the red wine, reduce heat to low and simmer for about 10 min or until most of the alcohol has mellowed and sauce has thickened a bit. Remove from heat and set aside.

4. About 30-45 min before grilling, soak wooden skewers if using. If using a charcoal grill, pre-heat/prep about 30 min into soaking the skewers. After a minimum of 30 min of soaking you can thread the chicken onto the skewers. Leave 1 inch at the top for the slice of bread. Place on a sheet pan and finish the rest.

5. Once your grill has reached 450°, oil the grates and place the pinchos on the grill. Cook for approx 5 minutes on the first side. When it’s ready it should naturally release. Flip and cook another 5 min or so. Brush with the sauce and flip the pinchos again and cook for 2-3 min. Sauce the top side and flip again, cook to an internal temp of 160°. You may need to turn the grill heat down if the BBQ sauce is getting too caramelized. Remove from grill and tent with aluminum foil. Grill the sliced bread and top each skewer. 

6. Enjoy while hot with a glass of Grenache!

Note: if you have extra sauce, boil it for a couple of minutes and drizzle over pinchos if desired.