Shopping Cart


Your shopping bag is empty

Go to the shop
Teriyaki Pork Kebobs

– 2 pounds pork tips
– 1/3 cup soy sauce
– 2 tablespoons packed brown sugar
– 2 tablespoons vegetable oil
– 2 tablespoons dry sherry or saki
– 1 teaspoon ginger
– 1 clove garlic, minced
– 1-19 oz. can pineapple chunks


In a measuring cup stir together; soy sauce, sugar, oil, sherry, ginger root, and garlic until sugar has dissolved. Pour over 2 pounds of pork tips and toss to coat. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally. Remove from refrigerator 1 hour before cooking. Drain off marinade and reserve. Alternately thread meat and pineapple onto long oiled skewers, being careful not to pack tightly together or the pork will not cook through. Barbecue on greased grill over medium-high heat turning and brushing frequently with reserved marinade. Cook for 15-20 minutes or until pork is no longer pink in the center. Do not overcook.

Related post