Teriyaki Pork Kabobs

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!