BBQ Teriyaki Pork Kabobs
These pork kabobs are perfect for summer grilling and easily adaptable to add your favorite veggies. Great with rice and a nice salad!
soy sauce, divided
5
tablespoons
olive oil
3
tablespoons
garlic, minced, divided
3
cloves
crushed red pepper flakes
½
teaspoon
salt and pepper to taste
boneless pork loin, cut into 1 inch cubes
1
pound
low-sodium beef broth
1
(14.5 ounce) can
cornstarch
2
tablespoons
brown sugar
1
tablespoon
ground ginger
¼
teaspoon
portobello mushrooms, cut into quarters
3
red onion, peeled and cut into 12 wedges
1
large
cherry tomatoes
12
fresh pineapple
12
bite-sized chunks
 Mix 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper together in a shallow dish. Add pork and turn to coat evenly. Cover the dish and refrigerate for 3 hours.
  Combine broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer sauce for 5 minutes. Set aside.
  Preheat an outdoor grill for high heat and lightly oil the grate.
  Remove pork from marinade and shake off excess; discard marinade. Thread pork onto the skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
  Cook kebabs on the preheated grill, turning skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C).
