BBQ Teriyaki Pork Kabobs
Juicy grilled pork skewers with pineapple, vegetables, and teriyaki-style sauce.
Equipment
- Barbecue grill
- Bowls
- Knife
- Saucepan
- Skewers
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 garlic clove minced
- 1/2 teaspoon red pepper flakes
- Salt
- Black pepper
- 1 pound pork loin cubed
- 1 cup low-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1/4 teaspoon ground ginger
- 2 portobello mushrooms quartered
- 1 red onion cut into chunks
- 12 cherry tomatoes
- 12 pineapple chunks
Instructions
- Combine soy sauce, olive oil, garlic, red pepper flakes, salt, and black pepper in a bowl.
- Add the pork cubes and coat evenly with the marinade.
- Cover and refrigerate for 3 hours.
- Combine beef broth, cornstarch, soy sauce, brown sugar, garlic, and ginger in a saucepan.
- Bring the sauce to a boil.
- Reduce the heat and simmer for 5 minutes.
- Preheat the barbecue grill to high heat.
- Lightly oil the grill grates.
- Thread pork, mushrooms, onion, tomatoes, and pineapple onto skewers.
- Place the skewers onto the grill.
- Cook for 15 minutes while turning occasionally.
- Brush the skewers with sauce during grilling.
- Serve immediately.
Notes & Wine Advice
Notes
Soak wooden skewers in water before grilling to help prevent burning on the barbecue.Serve Tip
Serve these pork kabobs with rice, noodles, grilled vegetables, or fresh green salads.Variations
Add bell peppers, zucchini, chili flakes, or sesame seeds for extra flavor and texture.Wine Advice
A fruity Riesling pairs beautifully with the sweet pineapple and savory teriyaki glaze.Nutrition values
Calories: 420 kcal | Carbohydrates: 14 g | Protein: 34 g | Fat: 24 g | Saturated Fat: 6 g | Sodium: 790 mg | Sugar: 10 g