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Teriyaki BBQ Pork Kabobs

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
235 min
SERVINGS
6 servings
Dinner Asian
Teriyaki BBQ Pork Kabobs
Ingredients
  • 3 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 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
  • 1/4 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
1
Combine the ingredients of marinade, which include 3 tablespoons soy sauce, olive oil, a minced clove of garlic, red pepper flakes, salt, and pepper, in a shallow dish. Place the pork inside and ensure it is well-coated with the marinade mixture. Cover the dish and refrigerate for 3 hours to allow the flavors to meld together.
2
In a separate saucepan, combine the remaining ingredients of the marinade, including broth, cornstarch, 2 tablespoons soy sauce, brown sugar, minced garlic, and ginger. Heat the mixture over high heat, stirring constantly until it reaches a boil.
3
Once boiling, reduce the heat and allow the sauce to simmer for 5 minutes. Set it aside to be used later.
4
Preheat an outdoor grill to high heat and lightly oil the grill grate. Remove the pork from its marinade, shaking off any excess before discarding the used marinade.
5
Thread the pork onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
6
Place the kebabs on the preheated grill, turning them every few minutes and basting with the prepared sauce often. Continue cooking until the pork is cooked through, approximately 15 minutes. Use an instant-read thermometer to check if the center of the pork has reached a temperature of at least 145 degrees F (63 degrees C).