BBQ Teriyaki Pork Kabobs

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 297 Calories

Ingredients

• ¼ teaspoon ground ginger
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 3 tablespoons olive oil
• 1 clove garlic, minced
• ½ teaspoon crushed red pepper flakes
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 3 tablespoons soy sauce
• 12 cherry tomatoes
• 1 pound boneless pork loin, cut into 1 inch cubes
• 1 (14.5 ounce) can low-sodium beef broth
• 3 portobello mushrooms, cut into quarters
• 1 large red onion, cut into 12 wedges
• 12 bite-size chunks fresh pineapple

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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