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Teriyaki Pork and Pineapple
Servings 4
Calories 146 kcal
Ingredients
- 1/2 cup mirin -- sweet rice wine
- 1/2 cup sake -- rice wine
- 1/4 cup low-sodium soy sauce
- 1 pound pork tenderloin -- trimmed and cut into 24 pieces
- 24 1-inch pieces red onion -- (about 1 medium)
- 24 1-inch cubes pineapple -- (about 12 ounces)
- Cooking spray
Instructions
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Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.
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Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
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Prepare grill to medium-high heat.
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Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
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Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.
