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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.
Get yourself a good set of grill tools for these kabobs and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
Also try my grilled Teriyaki chicken fried rice.
Grilled Teriyaki Pork Kabobs
For the marinade
For the basting sauce
For the kabobs
- bamboo skewers soaked in water for at least an hour
- pork tenderloin cubes from above
- 12 mushrooms
- 1 sweet onion cut into wedges
- 1 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.
Nutritional values are approximate.