Asian Pork and Pineapple Kebabs
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Susan Nicholson
Serves 8 peopleCategories: prok- main dish
Ingredients
- 2 lbs. tenderloin, cut into 1- inch cubes
- 1 1/2 cups teriyaki marinade, divided use
- 4 cups pineapple chunks
- 2 red bell peppers, cut into 1-inch squares
- 8 green onions, cut into 2-inch pieces
Directions
- Place pork in resealable plastic bag, add 1 cup marinade. Seal bag; refrigerate 2 to 4 hours. heat grill on medium-high. Remove pork, discard marinade. On stainless-steel skewers, thread pork, pineapple, bell peppers aand onions. Grill directly over fire, turning to brown evenly, 10 to 12 minutes or until internal temperature reaches 145 degrees, brushing kebabs with reserved 1/2 cup marinade. Let stand 3 minutes before serving.