BBQ Teriyaki Pork Kebabs
Celebrate the start of summer by firing up your grill and make these tasty BBQ Teriyaki Pork Kebabs! The vegetables and fruit this recipe calls for can easily be swapped for your favorites or whatever's available--onion, mushrooms, pepper, zucchini, pineapple, peach and tomato all make good choices!
| Servings | Prep Time |
| 6 | 30 minutes |
| Cook Time | Passive Time |
| 20 minutes | 3 hours |
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Celebrate the start of summer by firing up your grill and make these tasty BBQ Teriyaki Pork Kebabs! The vegetables and fruit this recipe calls for can easily be swapped for your favorites or whatever's available--onion, mushrooms, pepper, zucchini, pineapple, peach and tomato all make good choices!
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Ingredients
- 1 lb. Indiana kitchen pork loin cut into 1-inch cubes
- 1 large red onion cut into 12 wedges or rings
- 1 large red bell pepper cut into 12 pieces
- 12 pieces of pineapple
- 1 can (14.5oz) low-sodium beef broth
- 2 tbsps. cornstarch
- 3 tbsps. soy sauce
- 3 tbsps. olive oil
- 1 tbsp. brown sugar
- 3 clove garlic minced
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. ground ginger
Servings:
Instructions
- In a shallow dish, mix together 3 of the tablespoons of soy sauce, 1 clove of the mixed garlic, the olive oil and red pepper flakes. Add the pork cubes to mixture, coat evenly, cover the dish and let marinade in the fridge for 3 hours.
- In a saucepan, combine beef broth, cornstarch, the other 2 tablespoons of soy sauce, brown sugar, the rest of the minced garlic and the ginger. Bring to a boil while stirring often. Reduce heat and simmer for 5 minutes.
- Preheat an outdoor grill to high heat and lightly oil grate. Thread pork pieces on skewers, alternating veggies and pineapple.
- Cook on grill for 15 minutes or until meat is finished. Rotate skewers for even cooking, and baste often with sauce while grilling.
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