Grilled Teriyaki Rum Pork Kabobs

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

Dinner | June 27, 2017 | By

I have a thing for kabobs. You too? There’s no limit to what you can thread on a wooden or metal stick and the magic that happens when it’s grilled is almost indescribable. Last week my local Meijer had pork tenderloin on sale buy one get one free. Who can resist a BOGO sale even though it’s usually just the two of us at the table these days. That’s why freezers were invented, right? So I ignored my husband’s raised eyebrows when he saw me removing several pounds of pork from the shopping bags and zeroed in on how versatile pork is and how it’s often overlooked for more popular chicken.  A little teriyaki sauce, some rum ~ oh yes.I.did. ~ fresh pineapple and lime and we were well on our way to these Grilled Teriyaki Rum Pork Kabobs.

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

Kabobs, Kababs, Skewers?

Which name do they go by in your house? They’re called different names but there are two major differences between a tasty one you can’t get enough of and a dry, tough, flavorless one even the dog turns away from. The difference is:  (1) the marinade and (2) not overcooking them. Marinades take you in the flavor direction you want to go ~ in this case, Hawaiian tropic.

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

These Grilled Teriyaki Rum Pork Kabobs will be making an appearance many times this summer including the 4th holiday, because they make even a weekday feel like a holiday.

Grilled Teriyaki Rum Pork Kabobs couldn’t be any easier to make. If you have time, marinate them the night before, but if you can’t, no worries because the glaze we brush on at the end will still add that pop of flavor you’re craving.

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

Here’s a list of ingredients for the Grilled Teriyaki Rum Pork Kabobs:

  • 1 pound of pork cut in approximately 1” cubes
  • 1 bell pepper cut in 1” cubes
  • 1/2 of a red onion, cut in 1” cubes
  • 1 cup of fresh pineapple, cut in 1” cubes
  • ¾ cup Teriyaki sauce
  • ¼ cup rum
  • 2 tablespoons of brown sugar
  • Juice and zest from ½ lime
  • ½ teaspoon of crushed red pepper flakes
  • ½ teaspoon of ginger powder
  • 2 tablespoons olive oil + a drizzle for vegetables
  • Salt and pepper to taste
  • Skewers

Note: there are two kinds of teriyaki sauce in the grocery store ~ one thick and one thin ~ (no idea why) this recipe calls for the thin sauce.

You’ve seen me marinate stuff in booze before ~ beer, wine and the hard stuff ~ I’ve done it all — and there are a few simple reasons. 1) It takes a good recipe straight over the top with deep, rich flavor. 2) It doesn’t leave an alcohol taste and 3) once it’s cooked, it’s still safe for the kiddies.

Let’s get these Grilled Teriyaki Rum Pork Kabobs started.

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

Combine the teriyaki, rum, brown sugar, lime juice and zest, crushed red pepper flakes, ginger and 2 tablespoons of olive oil to a zip top bag. Then remove ⅓ cup of the marinade, transferring it to a small saucepan for the glaze. Add the pork to the marinade in the zip top and refrigerate at least 3-4 hours, up to overnight for the best flavor.

Just before grilling, combine the pineapple and vegetables in a bowl, add a light drizzle of olive oil and coat using your hands.

Drain and discard the marinade then thread the vegetables and pork onto the skewers (no particular order).

Tip: If using wooden skewers, soak them in water at least ½ hour before grilling to prevent them from burning. They’ll still get a little charred, but won’t catch on fire.  

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

The glaze:

Cook the glaze (reserved marinade) over medium/medium-low heat about 10 minutes or until it reduces and thickens then set it aside until the kabobs are almost finished grilling.

Next season the skewers with salt and pepper and place them on a medium-high grill (approximately 400 degrees) and grill them 10-12 minutes or until cooked through, turning so they grill on all sides.

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

The last minute or two of grilling, brush the Grilled Teriyaki Rum Pork Kabobs with the glaze on all sides. Serve warm with rice or a classic summer Potato Salad.

Enjoy!

Grilled Teriyaki Rum Pork Kabobs: teriyaki-rum-citrus marinated pork is skewered with fresh pineapple, red onions and peppers and grilled.

Print
Grilled Teriyaki Rum Pork Kabobs
Ingredients
  • 1 pound pork cut in approximately 1” cubes
  • 1 bell pepper cut in 1” cubes
  • 1/2 red onion , cut in 1” cubes
  • 1 cup fresh pineapple , cut in 1” cubes
  • ¾ cup Teriyaki sauce
  • ¼ cup rum
  • 2 tablespoons brown sugar
  • Juice and zest from ½ lime
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon ginger powder
  • 2 tablespoons olive oil + a drizzle for vegetables
  • Salt and pepper to taste
  • Skewers
Instructions
  1. Combine the teriyaki, rum, brown sugar, lime juice and zest, crushed red pepper flakes, ginger and 2 tablespoons of olive oil to a zip top bag. Then REMOVE ⅓ cup of the marinade, transferring it to a small saucepan for the glaze.

  2. Add the pork to the marinade and refrigerate at least 3-4 hours, up to overnight for the best flavor.

  3. Just before grilling, combine the pineapple and vegetables in a bowl, add a light drizzle of olive oil and coat using your hands.

  4. Drain and discard the marinade then thread the vegetables and pork onto the skewers (no particular order).

  5. Cook the glaze (reserved marinade) over medium/medium-low heat about 10 minutes or until it reduces and thickens then set aside until the kabobs are almost finished grilling.

  6. Next season the skewers with salt and pepper and place them on a medium-high grill (approximately 400 degrees),

  7. Grill the skewers 10-12 minutes or until cooked through, turning so they grill on all sides.

  1. Mary
    June 28, 2017

    I absolutely love pork, onions, and pineapples together! This is definitely a winner in my book, plus cooked on a skewer…..perfect! Pinned. Your recipes are very appreciated at my house, so thanks again. Take care – chat again soon.

    • Bernie
      June 30, 2017

      Hi Mary – makes my day to read my recipes are appreciated at your house — please know your kind words are always appreciated on this end, friend. Enjoy the weekend ~ hopefully a good, relaxing one with family and friends.