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BBQ Teriyaki Pork Kabobs
BBQ Teriyaki Pork Kabobs
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
235 minutes
Teriyaki pork kabobs with pineapple, mushrooms, tomatoes, and red onion, ideal for summer BBQs.
Ingredients:
  • 3 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 0.5 teaspoon crushed red pepper flakes
  • 1 pound boneless pork loin, cut into 1 inch cubes
  • 1 (14.5 ounce) can low-sodium beef broth
  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 0.25 teaspoon ground ginger
  • 3 portobello mushrooms, cut into quarters
  • 1 large red onion, cut into 12 wedges
  • 12 cherry tomatoes
  • 12 bite-size chunks fresh pineapple
Instructions:
  • Combine 3 tablespoons of soy sauce, olive oil, minced garlic, red pepper flakes, salt, and pepper in a shallow dish. Marinate pork in the mixture, ensuring it is evenly coated. Cover and refrigerate for 3 hours.
  • In a small saucepan, mix together broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil while stirring constantly. Simmer the sauce for 5 minutes, then set it aside.
  • Get the outdoor grill blazing hot and give the grate a light oiling.
  • Pat dry the pork, allowing excess marinade to drip off; discard remaining marinade. Skewer the pork, mushrooms, onion, tomatoes, and pineapple alternately.
  • Grill kebabs to perfection, rotating skewers regularly and generously coating with sauce, until pork is fully cooked, approximately 15 minutes. Use an instant-read thermometer to ensure pork reaches an internal temperature of at least 145°F (63°C).

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