Teriyaki Glazed Pork & Vegetable Kabobs
Here’s a delicious, pretty and fun-to-eat entree. Be sure to cook down the reserved Asian-style marinade and serve it alongside the kabobs for dipping—it’s yummy. —Jane McMillan, Dania Beach, Florida
Ingredients
- 2/3 cup unsweetened pineapple juice
- 2/3 cup reduced-sodium teriyaki sauce
- 1/3 cup white wine or chicken broth
- 3 tablespoons sweet chili sauce
- 4 garlic cloves, minced
- 5 teaspoons rice vinegar
- 5 teaspoons sesame oil
- 2 pork tenderloin (1 pound each), cut into 1-1/4-inch cubes
- KABOBS:
- 4 cups cubed fresh pineapple
- 2 medium zucchini, cut into 1-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1/3 cup sesame oil
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