Teriyaki Pork Kabobs

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper
• 1 lb boneless pork loin, cut into 1 inch cubes

• 1 (14 1/2 ounce) can low sodium beef broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 3 portabella mushrooms, cut into quarters
• 1 large red onion, cut into 12 wedges
• 12 cherry tomatoes
• 12 bite-size fresh pineapple chunks

Directions

1. 1

   FLAVOR THE MEAT: 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.

2. 2

   CREATE SAUCE TOPPING: 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.

3. 3

   COOKING PREP: Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.

4. 4

   COOKING: Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

5. 5

   Serve.