The summer grilling season is here and we’re already taking full advantage of it. We’ve been grilling chicken legs, burgers and veggies. We rarely use pork when we grill, but I’ll definitely be making these kabobs a couple of times this summer.
The glaze is really good and keeps the pork moist. Plus you can’t go wrong with grilled pineapple! The kids loved them too!
3 Tbsp reduced sodium soy sauce
3 Tbsp olive oil
1 garlic clove, minced
1/2 tsp crushed red pepper flakes
Salt and Pepper to taste
1 lb boneless pork loin, cut into 1 inch cubes
14.5 oz can reduced sodium need broth
2 Tbsp cornstarch
2 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar
2 garlic cloves, minced
1/4 tsp ground ginger
4 oz baby bella mushrooms, halved
1 large sweet onion, cut into 12 wedges
12 cherry tomatoes
12 bite-sized pieces of fresh pineapple
In a gallon bag, combine the 3 tablespoons of soy sauce, olive oil, 1 garlic clove, red pepper flakes, and salt and pepper. Add in the pork and close the bag. Toss to coat the pork with the marinade and place in the refrigerator for at least 3 hours.
After the pork has marinated, in a small saucepan, mix together the beef broth, cornstarch, 2 tablespoons of soy sauce, brown sugar, minced garlic, and ginger over high heat. Being to a boil and stir constantly. Reduce the heat to low and simmer for 5 minutes until the glaze thickens.
On skewers, alternate the marinated pork, mushrooms, onions, tomatoes and pineapple chucks. Place the kabobs on a preheated and oiled outdoor grill and cook for 15 minutes or until the pork is cooked through. Baste the kabobs with the glaze frequently through the cooking process. Enjoy!