BBQ Teriyaki Pork Kabobs

The hot summer months are a perfect time to fire up the grill and cook up something delicious. Kabobs are a great way to have different flavors on one skewer, so this BBQ Teriyaki Pork Kabobs recipe is perfect for grilling season! These kabobs come together quickly with ingredients you likely already have in your kitchen. Serve them as an appetizer or add rice and veggies for a complete meal. Let’s get cooking!

prep: 30 mins cook: 20 mins additional: 3 hrs total: 3 hrs 50 mins Servings: 6 Yield: 6 servings

Ingredients:

1 tablespoon brown sugar

½ teaspoon crushed red pepper flakes

12 bite-size chunks fresh pineapple

12 cherry tomatoes

3 tablespoons olive oil

3 tablespoons soy sauce

2 tablespoons cornstarch

salt and pepper to taste

¼ teaspoon ground ginger

1 pound boneless pork loin, cut into 1 inch cubes

1 clove garlic, minced

1 large red onion, cut into 12 wedges

2 tablespoons soy sauce

1 (14.5 ounce) can low-sodium beef broth

3 portobello mushrooms, cut into quarters

2 cloves garlic, minced

Instructions:

In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.

In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.

Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.

Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Nutrition Facts:

Per Serving: 297 calories; protein 19.4g; carbohydrates 17.6g; fat 17g; cholesterol 47.6mg; sodium 867.2mg.

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