Directions

Teriyaki-Pineapple Pork Kebabs

2 lbs. boneless pork tenderloin, cut into 1-inch cubes
1 large red bell pepper or green pepper, cut into 1-inch pieces
1 sweet onion or red onion, cut into 1-inch pieces
Fresh pineapple chunks or 1 can (20 oz.) pineapple chunks

Teriyaki Marinade*

1⁄2 cup soy sauce
6 oz. pineapple juice
1 t. minced garlic
1 t. fresh grated ginger

If using wooden skewers, soak the skewers in water at least 30 minutes to avoid splintering of wood and burning on the grill.

Mix Teriyaki Marinade* — soy sauce, pineapple juice (if using canned pineapple chunks you may use the juice from the canned pineapple), minced garlic and grated ginger.

Add the pork loin cubes to a one-gallon zipper-style plastic storage bag and pour the teriyaki marinade over the cubes. Turn the bag to coat the pork. Squeeze the extra air out and seal. Let the pork marinate at room temperature for at least 30 minutes, or you may refrigerate at least two hours or up to overnight.

Prepare or preheat the grill. Meanwhile, on 10-inch skewers, thread the marinated pork, alternating with the pineapple chunks, onion pieces and bell pepper pieces. Grill the pork skewers 4-6 minutes, browning on all sides. Take care to not overcook. Serve with your favorite Asian-inspired side dishes.

Cook's Notes

The Teriyaki Marinade may be substituted with store-bought Teriyaki Pineapple Marinade.

Martha Wiser-Partin, Corydon, Ind.