Grilled Teriyaki Pork Kabobs

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Grilled Teriyaki Pork Kabobs

Marinated pork tenderloin, fresh pineapple, bell pepper, and red onion are the perfect summer combination. Throw these Teriyaki Pork Kabobs on the grill and you have yourself an easy and quick weeknight meal.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Keyword: grilled pork skewers, grilling recipes, pork kabobs

Servings:

Ingredients

For the Teriyaki Marinade

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
3 tablespoons Mirin (or dry sherry)
2 teaspoons esame oil
1 teaspoon fresh ginger , grated or minced
1 clove garlic , grated or minced

For the Kabobs

1 & 1/4 pounds pork tenderloin , cut into 1-inch cubes
1 red bell pepper , cut into 1-inch pieces
1 red onion , cut into 1-inch pieces
2 cups fresh cubed pineapple
1 tablespoon extra virgin olive oil
1/4 cup chopped fresh parsley
kosher salt
black pepper

Instructions

In a large resealable Ziploc bag, add all the marinade ingredients along with the pork pieces. Toss to coat and massage the pork so the marinade is well incorporated and the pork is well coated. Seal the bag, getting rid of as much air as possible, and transfer to the refrigerator for at least 2 hours to marinated, preferably overnight if time permits.
Place red bell pepper, onion, and pineapple in a medium bowl; toss with the olive oil, parsley, and a few grinds of salt and pepper to taste.
Skewer the marinated pork, pepper, onion, and pineapple onto metal skewers.
Grill kabobs over medium-high direct heat (about 400F) for a total of 10 minutes, about 2-3 minutes on all 3 sides, until pork reaches an internal temperature of 145 degrees F.
Divide skewers onto individual plates. Serve on their own or with some of our suggested sides.

Nutrition