Easy and delicious Hawaiian teriyaki pork kabobs with pineapple, shallots and red bell peppers!
2red bell peppers
1.5lbsSmithfield Marinated Fresh Pork Tenderloin in ‘Teriyaki’
2tablespoonssesame seed oil
4garlic cloves, minced
2tablespoonsfreshly minced ginger
Prepare the marinade. Combine the soy sauce, brown sugar, pineapple juice, sesame seed oil, garlic and ginger in a small sauce pan. Bring the mixture to a simmer over medium heat and cook for 10 to 15 minutes, until thickened.
Meanwhile, assemble the kebabs and preheat grill to medium heat. Cut pineapple and red bell pepper into cubes. Peel and halve the shallots. Cut the pork tenderloin into cubes. Smaller pieces will cook faster. Skewer meat onto bamboo or metal skewers: pineapple, red bell pepper, shallot and pork.
Cook the kebabs on preheated grill. Turn the skewers every few minutes, until pork is cooked through. Temperature should reach 145F. When pork meat is almost ready, brush the prepared marinade sauce over the kebabs using a rubber brush. Coat everything generously. Continue to grill the kebabs for a few more minutes until sauce has caramelized.
Sprinkle hot kebabs with chopped cilantro and serve with any leftover marinade sauce and lime wedges for freshly-squeezed lime juice.