BBQ Teriyaki Pork Kabobs.

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Ingredients

  • 3 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • ½ 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
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • ¼ teaspoon ground ginger
  • 3 portobello mushrooms cut into quarters
  • 1 large red onion
  • 12 cherry tomatoes
  • 12 bite-size chunks fresh pineapple

Instructions

  • Stir together 3 tbsp.
  • soy sauce, olive oil, 1 clove garlic (minced).
  • Season with red pepper flakes, salt, and pepper.
  • Stir in pork and coat evenly with marinade.
  • Cover with plastic wrap.
  • Refrigerate for 3 hours.
  • Stir together, beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves, minced garlic and ginger, in a saucepan.
  • Bring contents to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Preheat an outdoor grill for high heat.
  • Grease grate with oil.
  • Alternate between adding pork cubes, mushrooms, onion, tomatoes, and pineapple chunks onto skewers.
  • Place skewers on preheated grill and cook for 15 minutes.
  • Turn skewers, and brush with sauce.
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Course Barbecue / Pork
Cuisine Japanese