Teriyaki Pork Kabobs - Up

Method

• Put the pork, peppers, onions, mushrooms and pineapple chunks into a large bowl.
• Pour the pineapple juice (if using canned) and the teriyaki sauce over the ingredients.
• Mix well to coat everything.
• After everything is completely coated with teriyaki sauce, cover the bowl with plastic wrap and place in refrigerator to marinate for at least 2-3 hours, up to 8 hours.
• Stir it 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 grill to 350-375 F. Place skewers on the grill 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.
• The USDA currently is saying pork must be at minimum 145 F.(Temperatures can be found online if you are using another type of meat).
• When done remove the kebabs from the grill and serve.
• I serve my new rice pilaf recipe when making these kabobs.
• See my TastyKitchen recipe box for the rice recipe.
• Serves 5-6.
• Enjoy!