Pinchos, or pinchos de carne, are a beloved street food in Puerto Rico, inspired by the Spanish tradition of skewered meats but infused with vibrant Caribbean flavors. These kabobs typically feature marinated pork (pinchos de cerdo) or chicken (pinchos de pollo), cubed and grilled to perfection over an open flame or grill. The marinade often includes Adobo and Sazón seasonings, staples of Puerto Rican cuisine, which lend a savory, aromatic depth. Served with a side of bread, sauce, or simply on their own, pinchos are a quick, flavorful bite enjoyed at roadside stands, festivals, and family gatherings.
This recipe, inspired by Jannese’s authentic Puerto Rican pinchos from Delish D’Lites, brings the vibrant flavors of Puerto Rico to your grill. The recipe can be found here and I’ve added a guava BBQ sauce for a sweet-tangy twist. Pinchos can be made with pork (pinchos de cerdo) or chicken (pinchos de pollo), perfect for a Caribbean-inspired feast!
Ingredients
- 1.5kg – 1.8kg boneless pork neck or shoulder (or skinless chicken thighs), cut into 3cm cubes
- 1 Tbsp Adobo seasoning (shop-bought or see recipe below)
- 4 tsp Sazón with annatto seasoning (shop-bought or see recipe below)
- 2 tsp dried oregano
- 1 Tbsp olive oil
- 80ml guava BBQ sauce (shop-bought or see recipe below)
- Wooden skewers
Instructions
- Soak the wooden skewers in water for at least 30 minutes while preparing the meat to prevent burning.
- In a large bowl, season the meat with Adobo, Sazón, oregano, and olive oil. Mix well to coat evenly.
- Place the meat in a sealed container or bag and refrigerate overnight to marinate.
- Thread the marinated meat onto the soaked skewers.
- Preheat a grill to medium-high heat (about 200°C). Grill the pinchos for 10-15 minutes, turning occasionally, until the meat is browned and cooked through.
- Remove the pinchos from the grill, place them on a plate, and drizzle the guava BBQ sauce on top.
- Note: If made with pork, they are called pinchos de cerdo; if made with chicken, they are called pinchos de pollo.
Recipe for Sazón (Adapted from Marta Rivera at Sense & Edibility)
I adapted this MSG-free Sazón recipe from Marta Rivera at Sense & Edibility.
Ingredients
- 60ml of kosher salt
- 2 Tbsp granulated garlic
- 1½ Tbsp onion powder
- 1 Tbsp ground annatto
- 1 Tbsp ground cumin
- 1½ tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground black pepper (optional)
Method
- Using a mortar and pestle or spice grinder, grind the kosher salt until fine.
- In a mixing bowl, combine the ground salt with garlic powder, onion powder, annatto, cumin, coriander, turmeric, and black pepper (if using). Mix well.
- Store the Sazón in a jar with a lid for future use.
Recipe for Adobo (Adapted from Marta Rivera at Sense & Edibility)
This Adobo recipe is adapted from Marta Rivera at Sense & Edibility.
Ingredients
- 60ml kosher salt
- 1½ Tbsp dried oregano
- 2 Tbsp granulated garlic
- 1½ Tbsp onion powder
- 2 tsp black pepper
- 1 tsp ground turmeric
- 1 tsp ground cumin
Method
- In a mortar and pestle or spice grinder, grind the kosher salt and oregano until fine.
- In a mixing bowl, add the salt-oregano mixture, then stir in the garlic powder, onion powder, black pepper, turmeric, and cumin. Mix well.
- Store the Adobo in a jar with a lid for future use.
Recipe for Guava BBQ Sauce (Adapted from A Sassy Spoon)
This guava BBQ sauce is inspired by a recipe from A Sassy Spoon.
Ingredients
- 250ml guava paste, cut into cubes
- 80ml apple cider vinegar
- 60ml spiced rum
- 3 Tbsp tomato paste
- 3 Tbsp lime juice
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 clove garlic, minced
- 60ml water
- Salt and pepper to taste
Method
- In a saucepan, combine the guava paste, apple cider vinegar, spiced rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, liquid smoke, garlic, water, salt, and pepper. Bring to a boil over medium heat.
- Reduce the heat to a simmer, cover, and stir occasionally until the sauce thickens (about 15 minutes).
- Transfer to a suitable container and allow to cool. Store refrigerated in an airtight container.
