Grilled Teriyaki Pork Kabobs (2024)

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5 from 5 Ratings

Published: August 8, 2016Updated: May 29, 2023Author: Amy

Marinated pork tenderloin, fresh pineapple, bell pepper, and red onion are the perfect summer combination. Throw these Teriyaki Pork Kabobs on the grill and you have yourself an easy and quick weeknight meal.

Having an outdoor party? Serve these kabobs with Summer Corn Salad and refreshing Watermelon Sangria to wash it all down.

Grilled Teriyaki Pork Kabobs (1)

Grilled Teriyaki Pork Kabobs Recipe

Grilled Pork Kabobs (aka Grilled Pork Skewers) are a staple at any backyard cookout, especially during summer. They also make a simple and satisfying dinner with the family any night of the week. They’re easy to make and can be assembled ahead of time.

Not only are these pork kabobs super tasty thanks to the teriyaki sauce, they’re also a healthier dinner choice with a solid amount of protein and fresh vegetables.

For a complete meal, they pair well with so many different sides from rice to pasta to salads.

Ingredients Needed

This recipe for grilled pork skewers is made with just a handful of ingredients, including a simple, but flavorful teriyaki marinade.
(Scroll below to the printable recipe card for details and measurements.)

For the Teriyaki Marinade

  • Soy sauce – I use low-sodium soy sauce to cut back on sodium
  • Brown sugar – This is what makes the sauce sweet with deep molasses flavor.
  • Mirin– Mirin is a sweet Japanese rice wine, similar to sake, but with less alcohol and more sugar. A good substitute for Mirin would be sherry mixed with a bit of granulated sugar.
  • Sesame oil – Provides a nutty, earthy taste and a wonderful unique aroma.
  • Ginger& Garlic – Both grated or minced.

For the Kabobs

  • Pork Tenderloin – 1 & 1/4 pounds, cut into 1-inch cubes.
  • Red bell pepper – Cut into 1-inch pieces.
  • Red onion – Cut into 1-inch pieces.
  • Fresh pineapple – Fresh cubes pineapple is the only way to go for the best kabobs. Avoid the canned variety.
  • Olive oil – Provides richness and moisture.
  • Seasonings – Salt, pepper, and fresh chopped parsley.
Grilled Teriyaki Pork Kabobs (2)

How to Make Grilled Pork Kabobs

These juicy, tender pork kabobs are easy to make in a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)

  1. Marinate. In a large resealable Ziploc bag, combine all the marinade ingredients. Add in the pork pieces and toss to coat. Seal the bag, releasing as much air as possible. Transfer to the fridge and chill overnight (or at least 2 hours.)
  2. Prepare the vegetables and pineapple. Place red bell pepper, onion, and pineapple in a medium bowl; toss with the olive oil, parsley, and a few grinds of salt and pepper to taste.
  3. Assemble the skewers. Skewer the marinated pork, pepper, onion, and pineapple onto metal skewers, leaving enough space in between each item for even heat distribution
  4. Grill. Grill kabobs over medium-high direct heat (about 400F) for a total of 10 minutes, about 2-3 minutes on all 3 sides, until pork reaches an internal temperature of 145 degrees F.
  5. Serve. Allow the meat to cool for a few minutes, then divide skewers onto individual plates and serve with your desired sides.

Recipe Tips

  • Marinade time. For best flavor, marinate the pork overnight. However, if you’re in a pinch for time, the minimum amount to have well-marinated meat is at least two hours.
  • Using wooden skewers. If you don’t have metal skewers and will be using wooden ones, make sure to soak them in warm water for a minimum of 30 minutes. This prevents them from burning on the grill.
  • Avoid burning the vegetables. Bell pepper and onion not only pair well because of their taste, but also because they require the same amount of time to cook. If you want to use different veggies, make sure to use ones that are slow cooking and that need the same amount of time as the pork. Mushrooms and zucchini are also good choices.
Grilled Teriyaki Pork Kabobs (3)

Serving Suggestions

This grilled pork goes great with Mexican Street Corn Salad, Creamy Cucumber Salad, and Coconut Rice. For dessert, Pineapple Upside Down Cake Foil Packets are a perfect match with Teriyaki pork. And don’t forget the drinks! Pineapple Rum Punch or Watermelon Sangria for the grown ups and Watermelon Juice or Agua Fresca for the kids or non-drinkers.

Make Ahead & Storing Leftovers

  • Prep ahead of time. As mentioned above, for best flavor, marinate the pork for at least 2 hours, ideally overnight. Once marinated, you can assemble the skewers and grill right away or cover and keep in the fridge the day before grilling them.
  • Storing leftovers. Any leftovers should be stored in an airtight container in the fridge and eaten within 3 days.

More Grilling Recipes:

  • Turkey Burgers
  • Hawaiian Pork Sliders
  • Grilled Chicken
  • Grilled Flank Steak
  • Peach BBQ Baby Back Ribs

    I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!

    Grilled Teriyaki Pork Kabobs (4)

    Grilled Teriyaki Pork Kabobs

    5 from 5 Ratings

    Marinated pork tenderloin, fresh pineapple, bell pepper, and red onion are the perfect summer combination. Throw these Teriyaki Pork Kabobs on the grill and you have yourself an easy and quick weeknight meal.

    Prep Time 20 minutes minutes

    Cook Time 10 minutes minutes

    Total Time 30 minutes minutes

    Servings: 6

    Ingredients

    For the Teriyaki Marinade

    • 1/2 cup low-sodium soy sauce
    • 1/3 cup brown sugar
    • 3 tablespoons Mirin (or dry sherry)
    • 2 teaspoons esame oil
    • 1 teaspoon fresh ginger , grated or minced
    • 1 clove garlic , grated or minced

    For the Kabobs

    • 1 & 1/4 pounds pork tenderloin , cut into 1-inch cubes
    • 1 red bell pepper , cut into 1-inch pieces
    • 1 red onion , cut into 1-inch pieces
    • 2 cups fresh cubed pineapple
    • 1 tablespoon extra virgin olive oil
    • 1/4 cup chopped fresh parsley
    • kosher salt
    • black pepper

    Instructions

    • In a large resealable Ziploc bag, add all the marinade ingredients along with the pork pieces. Toss to coat and massage the pork so the marinade is well incorporated and the pork is well coated. Seal the bag, getting rid of as much air as possible, and transfer to the refrigerator for at least 2 hours to marinated, preferably overnight if time permits.

    • Place red bell pepper, onion, and pineapple in a medium bowl; toss with the olive oil, parsley, and a few grinds of salt and pepper to taste.

    • Skewer the marinated pork, pepper, onion, and pineapple onto metal skewers.

    • Grill kabobs over medium-high direct heat (about 400F) for a total of 10 minutes, about 2-3 minutes on all 3 sides, until pork reaches an internal temperature of 145 degrees F.

    • Divide skewers onto individual plates. Serve on their own or with some of our suggested sides.

    Nutrition

    Calories: 258kcal | Carbohydrates: 27g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 886mg | Potassium: 606mg | Fiber: 2g | Sugar: 21g | Vitamin A: 866IU | Vitamin C: 56mg | Calcium: 38mg | Iron: 2mg

    Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

    Other Notes

    Course: Main Course

    Cuisine: American

    Keyword: grilled pork skewers, grilling recipes, pork kabobs

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    Grilled Teriyaki Pork Kabobs (2024)

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