This is a nice easy grilled dinner with an asian flare. Despite the fact that it would look prettier to alternate the vegetables and meat, I find that the cooking time is too different for each component so I opt to skewer them separately. Serve with your favorite asian salad or our simple fried rice.
Ingredients
- 1 pork tenderloin cut into 2 inch cubes
- 1 bell pepper (I generally leave this out)
- 1 medium sweet onion cut into wedges with root still attached
- 1 lb baby Bella mushrooms (2-3" whole or pieces)
- 1 pineapple, cut into 2 inch chunks
For the Marinade
- 1/2 cup soy sauce
- 2 tbsp rice vinegar or white vinegar
- 1 tsp ginger root fresh grated
- 2 cloves minced garlic
- 1 tbsp honey
- 2 tbsp vegetable or peanut oil
For the Glaze
- 3 tbsp tamari sauce
- 1 tbsp honey
- 1/4 tsp powdered ginger
- 1/4 tsp powdered garlic
- 1 1/2 tsp chili garlic sauce
Instructions
- Combine marinade ingredients.1-2 hours before or up to overnight, place the pork and vegetables into separate containers or ziplock bags and add 1/2 marinade to each. I don’t marinade the pineapple. Chill.For kabobs: Soak bamboo skewers in water for 30 minutes to prevent burning or use metal skewers wiped with a light coating of oil.Line skewers with like meat and veg (pork on some, mushrooms on some, onions on some and pineapple on remaining). Reserve marinade from vegetables to use during cooking. Brush each kabob with some remaining marinade. Grill the kabobs over medium high heat. Put onions on first and cook 5 min. The add remaining skewers and cook about 10 minutes, turning frequently until lightly charred and pork reaches 145°.After grilling, brush glaze over each kabob: Serve over a bed of fluffy rice, fried rice or Asian noodles.HAPPY EATING!!
