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Teriyaki Pork and Pineapple

Servings 4
Calories 146 kcal
Author James Peterson, July 2008

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

  1. 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.
  2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
  3. Prepare grill to medium-high heat.
  4. 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.
  5. 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.