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

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
Course: Main Course
Cuisine: Grilling
Keyword: grilled pork kabobs
Servings: 2
Author: A Gouda Life


  • 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


  • 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.