Easy Teriyaki Pork Kabobs

Ingredients

• 1 poundALWAYS TENDER® teriyaki pork tenderloin
• 1red pepper, cut into 4 cm chunks
• 1green pepper, cut into 4 cm chunks
• 1/2pineapple, cut into 4 cm chunks
• 1/2red onion, cut into 4 cm chunks
• As neededskewers (if using wooden skewers, soak them in water for 30 minutes before threading)
• As neededvegetable oil or cooking spray
• To tastesalt and pepper
• 2 tablespoonschopped fresh coriander

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high heat.

2. 2

   Thread the skewers

   Thread the ingredients onto the skewers in any pattern. For each skewer, use about 4–5 pieces each of pork, pineapple and onion, plus two pieces of each pepper. Thread any extra pineapple and vegetables onto additional skewers. Brush or spray the kabobs with oil and season lightly with salt and pepper.

3. 3

   Grill the kabobs

   Grill for 10–15 minutes, turning the kabobs a few times, until cooked through.

4. 4

   Garnish and serve

   Serve straight away, garnished with fresh coriander. They can be served with white rice topped with teriyaki sauce.

What are teriyaki pork kabobs?

Kabobs are pieces of meat and vegetables threaded onto skewers and cooked over a grill. Teriyaki is a Japanese cooking style known for its savoury-sweet glaze, and this version uses teriyaki-seasoned pork tenderloin alongside fruit and vegetables.

Pineapple brings a bright sweetness, while peppers and red onion add colour and savoury flavour. The ingredients cook together quickly, making the skewers a straightforward choice for a warm-weather meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 32g protein, 25g carbs, 8g fat.

The pork provides most of the protein, while pineapple and the vegetables contribute carbohydrates and fibre. The teriyaki seasoning and added oil contribute much of the sodium and fat; serve with rice if you want a more filling plate, or add extra vegetables alongside.

Choosing and preparing the ingredients

Pork tenderloin: use the teriyaki-seasoned tenderloin specified in the recipe, cut into pieces that are similar in size so they cook evenly.

Fruit and vegetables: cut the pineapple, peppers and onion into roughly 4 cm chunks. Keeping the pieces a similar size helps them stay on the skewers and cook at a similar pace.

Threading the skewers

Wooden skewers: soak them in water for 30 minutes before threading, as directed, to help prevent them from scorching on the grill.

Spacing: thread the pieces in any pattern, leaving a little room between them rather than packing them tightly. Use extra skewers for surplus vegetables and pineapple, as the recipe suggests.

Grilling for even cooking

Turn regularly: cook the skewers over medium-high heat for 10–15 minutes, turning them a few times. This helps the pork and vegetables cook on more than one side and gives the fruit a chance to colour.

Check the pork: cooking time can vary with the size of the pieces and the heat of the grill. Check that the pork is cooked through before serving.

Getting the texture right

Pork: cut the tenderloin into evenly sized chunks so smaller pieces do not dry out while larger ones finish cooking.

Pineapple and peppers: the pieces should soften and pick up some colour while holding their shape. Avoid leaving the kabobs on the grill longer than needed once the pork is cooked.

Serving the kabobs

Coriander: scatter the chopped fresh leaves over the kabobs just before serving for a fresh, herbal finish.

Rice: white rice is the suggested side, with teriyaki sauce on top. Serve it alongside the skewers to make the meal more substantial.

Recipe notes & tips

• Cut the pork and produce into similarly sized pieces for more even cooking.
• Soak wooden skewers in water for 30 minutes before threading.
• Keep a little space between the ingredients so heat can reach their surfaces.
• Thread extra vegetables and pineapple onto separate skewers rather than crowding the pork.
• Turn the kabobs a few times during grilling to cook them evenly.
• Add the fresh coriander just before serving.

Variations

• Add courgette: thread chunks onto extra skewers with the peppers and onion.
• Use chicken: substitute similarly sized pieces of chicken and check they are cooked through.
• Change the fruit: use chunks of fresh mango in place of some of the pineapple.
• Add heat: include pieces of fresh chilli among the vegetables.
• Serve with noodles: offer cooked noodles instead of the suggested white rice.

Common mistakes to avoid

• Uneven chunks: large pieces take longer to cook, so cut the pork and produce to similar sizes.
• Dry wooden skewers: soak them in water for 30 minutes before threading.
• Crowded skewers: tightly packed pieces cook less evenly, so leave a little room between them.
• Skipping turns: turn the kabobs a few times during the 10–15 minutes of grilling.
• Overcooking the pork: check that it is cooked through and take the skewers off the grill once it is done.

How to store

Refrigerate leftover kabobs in a covered container within 2 hours and eat within 3 days. Reheat until piping hot, either in a frying pan or in the microwave; the pork may become drier after reheating.

Frequently asked questions