Teriyaki Pork Kabobs
Fire up the grill and tantalize your taste buds with these flavorful Teriyaki Pork Kabobs! This crowd-pleasing recipe features tender, marinated pork tenderloin paired with vibrant bell peppers, sweet pineapple chunks, and savory red onion—perfectly charred for a smoky finish. The homemade teriyaki marinade, made with soy sauce, brown sugar, honey, ginger, and garlic, infuses the pork with irresistible sweet and savory flavors. Ideal for summer barbecues or quick family dinners, these kabobs cook up in just 15 minutes and are as easy to prepare as they are delicious. Serve them piping hot with fluffy steamed rice or a crisp green salad for a complete meal everyone will love. Whether you're a grilling pro or a weeknight chef, these Teriyaki Pork Kabobs are sure to become a new favorite!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tbsp Honey
- 2 tbsp Rice vinegar
- 2 cloves Minced garlic
- 1 tsp Grated ginger
- 2 tbsp Vegetable oil
- 1.5 cups Pineapple chunks (canned or fresh)
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 8 pieces Wooden or metal skewers
Instructions
Cut the pork tenderloin into 1-inch cubes and set aside.
In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and vegetable oil. Reserve 1/4 cup of the mixture for basting later.
Place the pork cubes into a resealable plastic bag or a shallow dish and pour the remaining marinade over the pork. Seal the bag or cover the dish, and refrigerate for at least 1 hour (or up to overnight) to marinate.
While the pork is marinating, soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, this step is not necessary.
Prepare the vegetables: cut the red bell pepper, green bell pepper, and red onion into 1-inch pieces to match the size of the pork cubes.
Preheat your grill to medium-high heat (or preheat your broiler if cooking indoors). Lightly oil the grill grates or broiler pan to prevent sticking.
Assemble the kabobs by threading the marinated pork, pineapple chunks, and vegetable pieces onto the skewers, alternating them as desired.
Place the assembled kabobs on the preheated grill (or broiler) and cook for 12–15 minutes, turning every few minutes to ensure even cooking.
During the last few minutes of cooking, brush the reserved marinade over the kabobs for added flavor and glaze.
Once the pork is cooked through (internal temperature of 145°F/63°C) and the vegetables are tender, remove the kabobs from the heat.
Serve the Teriyaki Pork Kabobs hot with your favorite side dishes, such as steamed rice or a fresh salad.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6297 mg | 274% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 120.1 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3837 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
