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Teriyaki Pork & Pineapple Skewers
BBQ4
Bring a delightful blend of tropical and Asian flavours to your table with these Teriyaki Pork & Pineapple Skewers. This dish combines tender pork marinated in a savoury mix of tamari and spices with juicy pineapple, crisp bell peppers, and sweet onions, all finished with a sticky, homemade teriyaki sauce.
Perfect for barbecue season, these skewers are a great way to enjoy a casual outdoor meal with family. The recipe includes a homemade teriyaki sauce that elevates the dish with its perfect balance of sweet, salty, and spicy notes.
Method
45m1h
- In a small saucepan, whisk together mirin, pineapple or orange juice, tamari, honey, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a low boil, then reduce heat to medium. Simmer for about 10 minutes or until slightly reduced.
- Mix cornstarch with water in a small bowl. Whisk into the simmering teriyaki sauce. Continue to cook and stir until the sauce thickens and becomes bubbly.
- Pat the pork dry and, if necessary, cut into 1 ½-inch cubes. Season with salt, pepper, smoked paprika, tamari, and olive oil. Toss to coat and set aside to marinate for 30 minutes.
- Cut the pineapple, red bell pepper, and yellow onion into 1½-inch pieces.
- Thread the marinated pork, pineapple, bell pepper, and onion onto pre-soaked bamboo skewers.
- Grill or broil the skewers on high heat for 10-15 minutes, brushing occasionally with teriyaki sauce and turning every 3-5 minutes.
Ingredients
- 2 cloves Garlic grated
- 1 inch Ginger grated
- 455g Pork for kabobs
- 15ml Olive Oil
- 15ml Water
- Black Pepper to taste
Notes
For best results, allow the pork to marinate for at least 30 minutes before grilling to enhance the flavour.
If using a grill, make sure it's well-oiled to prevent sticking.
The skewers can also be cooked under a grill if barbecuing isn’t an option.
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