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Teriyaki Glazed Pork & Vegetable Kabobs

Here’s a delicious, pretty and fun-to-eat entree. Be sure to cook down the reserved Asian-style marinade and serve it alongside the kabobs for dipping—it’s yummy. —Jane McMillan, Dania Beach, Florida
  • Total Time
    Prep: 40 min. + marinating Grill: 10 min.
  • Makes
    16 kabobs


  • 2/3 cup unsweetened pineapple juice
  • 2/3 cup reduced-sodium teriyaki sauce
  • 1/3 cup white wine or chicken broth
  • 3 tablespoons sweet chili sauce
  • 4 garlic cloves, minced
  • 5 teaspoons rice vinegar
  • 5 teaspoons sesame oil
  • 2 pork tenderloin (1 pound each), cut into 1-1/4-inch cubes
  • 4 cups cubed fresh pineapple
  • 2 medium zucchini, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 1/3 cup sesame oil


  • In a bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a large bowl and add pork; turn to coat. Cover and refrigerate both the pork and the remaining marinade for 2 hours.
  • In a small saucepan, bring reserved marinade to a boil; cook 8-10 minutes or until liquid is reduced by half. Reserve for serving.
  • Drain pork, discarding marinade in bag. On 16 metal or soaked wooden skewers, alternately thread pork, pineapple and vegetables. Brush kabobs with oil.
  • Grill kabobs, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until pork and zucchini are tender, turning occasionally. Remove from grill. Brush kabobs with some of the glaze; serve with remaining glaze.
Nutrition Facts
2 kabobs: 336 calories, 15g fat (3g saturated fat), 64mg cholesterol, 481mg sodium, 24g carbohydrate (18g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1-1/2 starch.

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