Grilled Teriyaki Rum Pork Kabobs
Grilled Teriyaki Rum Pork Kabobs ~ teriyaki marinated pork, pineapple and vegetables skewed and grilled with delicious Hawaiian flavor.
Servings: 2
Calories:
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
- 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.