Grilled Teriyaki Rum Pork Kabobs
Grilled Teriyaki Rum Pork Kabobs ~ teriyaki marinated pork, pineapple and vegetables skewed and grilled with delicious Hawaiian flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 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
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 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).
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.
Next season the skewers with salt and pepper and place them on a medium-high grill (approximately 400 degrees),
Grill the skewers 10-12 minutes or until cooked through, turning so they grill on all sides.