Pork and Pineapple Teriyaki Kebabs


Pineapple Kebabs

Pork and Pineapple Teriyaki Kebabs

For the teriyaki sauce:

  • ¼ cup water
  • 1tablespoon packed brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon coarsely ground pepper
  • 1 clove garlic, finely chopped

For the kebabs:

  • 1 1/2 pounds boneless trimmed pork shoulder or pork loin, cut into 1-inch chunks
  • 1 pineapple, cut into 1-inch cubes (pre-cut pineapple from the produce department works too!)
  • 7-10 wooden skewers, soaked in water
  1. Combine all ingredients for the teriyaki sauce mixture.
  2. Place pork loin pieces in a shallow bowl or resealable plastic bag. Pour ¾ of the teriyaki marinade over top. Reserve the remaining marinade for basting. Marinate for at least 1 hour, no more than 24 hours.
  3. Prepare a grill for medium high heat.
  4. Thread alternating pieces of pork and pineapple onto the skewers.
  5. Place kebabs on the grill and cook for 14 minutes, basting and turning halfway through.

Serves 4