BBQ Teriyaki Pork Kabobs Recipe

Ingredients <br>- 3 tablespoons soy sauce <br>- 3 tablespoons olive oil <br>- 1 clove garlic, minced <br>- ½ teaspoon crushed red pepper flakes <br>- salt and pepper to taste <br>- 1 pound boneless pork loin, cut into 1 inch cubes <br>- 1 (14.5 ounce) can low-sodium beef broth <br>- 2 tablespoons cornstarch <br>- 2 tablespoons soy sauce <br>- 1 tablespoon brown sugar <br>- 2 cloves garlic, minced <br>- ¼ teaspoon ground ginger <br>- 3 portobello mushrooms, cut into quarters <br>- 1 large red onion, cut into 12 wedges <br>- 12 cherry tomatoes <br>- 12 bite-size chunks fresh pineapple <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. <br>step 4: Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking. <br>

Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 clove garlic, minced
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1 pound boneless pork loin, cut into 1 inch cubes
- 1 (14.5 ounce) can low-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- 3 portobello mushrooms, cut into quarters
- 1 large red onion, cut into 12 wedges
- 12 cherry tomatoes
- 12 bite-size chunks fresh pineapple

Directions
step 1: 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.
step 2: 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.
step 3: Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
step 4: Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

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