Teriyaki Pork Kabobs

We do a lot of barbecuing in the summer months.  I love Kabobs and so does my family.  I wanted to come up with a recipe using pork instead of the same ol' chicken or steak.  This one was a hit!  These Kabobs were so delicious with all the regular veggies I usually use but still a whole new flavor.  Give these a try and let me know what you think.  They are easy to prepare and super fast to cook.

Here's what you need:
3 large boneless pork chops, about 1-1/2 pounds total (I buy them from Costco and they are HUGE), cut into 1-1/2 inch cubes
2 large red bell peppers, any color is fine, cut into 1-1/2 inch cubes
1- 20 oz can pineapple chunks, with juice, or 1-2 cups fresh pineapple, cut into 1-1/2 inch cubes
2 yellow onions, cut into wedges about 1-1/2 - 2 inches
1 Lb button mushrooms, whole (small in size) or cut into halves or quarters
1 - 21 oz. jar of your favorite Teriyaki sauce, I use Trader Joe's Soyaki Teriyaki sauce
10 - 12 long skewers, pre-soaked in water for 1 hour

In a large bowl or dish place all the ingredients and pour the pineapple juice (if using canned) and the Teriyaki sauce over the ingredients.

 

 Mix well to coat everything.

 

Oh look, I forgot the onions, sigh.   Looks like I'm in for another toss and stir.

 

After everything is completely coated with Teriyaki sauce, cover with plastic wrap and place in refrigerator to marinate for at least 2 - 3 hours, up to 8 hours.  Stirring every 45 minutes to 1 hour.

  

To assemble, take pre-soaked skewers and push the ingredients onto the skewer in a pattern you like.  I always start and end with onion or bell pepper and get at least 5 pieces of meat per skewer.  You should get between 10 - 14 skewers.  I usually get about 12.  It all depends on the size of the veggies and chops you start with and how big or small you cut everything.

Preheat a barbecue to 350 - 375 degrees.  Place skewers on barbecue and cook with lid closed for 3-5 minutes per side (4 sides) or until cooked through. 

*Every type of meat has a different safe cooking temperature (doneness) so make sure you cook to the correct internal temperature (can be found online) for the meat you are using.

When done remove from barbecue and serve.  I serve my new rice pilaf recipe when making these Kabobs.

  

YUM!  Everyone loves a Kabob!

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Teriyaki Pork Kabobs 

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