Recipe BBQ Teriyaki Pork Kabobs (Barbeque)

Required Ingredients:

• 3 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 pound boneless pork loin, cut into 1 inch cubes
• 1 (14.5 ounce) can low-sodium beef broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 3 portobello mushrooms, cut into quarters
• 1 large red onion, cut into 12 wedges
• 12 cherry tomatoes
• 12 bite-size chunks fresh pineapple

Preparing/Cooking:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper.
• Add pork cubes, and turn to coat evenly with marinade.
• Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger.
• Bring to a boil, stirring constantly.
• Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through.
• Turn skewers, and baste often with sauce during cooking.

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