My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.
If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet. Serve the grilled Teriyaki pork kabobs with reserved marinade for drizzling over rice as a sauce.
Also try my grilled Teriyaki chicken fried rice.
Grilled Teriyaki Pork Kabobs
For the marinade
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 clove garlic minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground pepper
- 1 boneless pork tenderloin they usually come 2 to a package, cut into bite-sized cubes
For the basting sauce
- 1 14.5 ounce can beef broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1/4 teaspoon ground ginger
For the kabobs
- Bamboo skewers soaked in water for at least an hour
- Pork tenderloin cubes
- Sweet onion cut into wedges
- Medium fresh pineapple cut into bite-sized cubes
- Combine all of the marinade ingredients. Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
- Prepare the basting sauce by combining all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes. Remove from heat.
- Set up your grill for indirect and direct cooking.
- Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don't like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
- Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.