Grilled Teriyaki Pork Kebabs with Pineapple
Juicy pork shoulder threaded with caramelized pineapple, red onion, and bell pepper, glazed with a glossy homemade teriyaki sauce brightened by rice vinegar and mirin. The marinade tenderizes the meat while the sauce reduces to a sticky, umami-rich coating. Serve at summer gatherings or casual weeknight dinners with steamed rice and a crisp green salad. This version balances sweet and savory through careful sauce balance and includes optional dark soy for deeper color without oversalting.
Ingredients
- ⅓ cup soy sauce
- 1 tablespoon dark soy sauce(optional)
- ¾ cup water, divided
- 2 tablespoon water, divided
- 6 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon mirin, sweet cooking sake
- 1 teaspoon sesame oil
- 1 teaspoon ginger, minced
- 2 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 pound pork shoulder, cut into 1 1/2 inch cubes
- 2 cup pineapple, fresh, 1 1/2 inch cubes
- 1 whole red onion, very large, cut into 1 1/2 inch cubes
- 1 whole red bell pepper, large, cut into 1 1/2 inch pieces
- 2 teaspoon sesame seeds
- 2 whole scallions, thinly sliced
- 2 tablespoon cilantro, leaves
Instructions
- 1
Whisk together soy sauce, dark soy sauce, 3/4 cup water, honey, rice vinegar, mirin, sesame oil, ginger, and garlic in a measuring cup or medium bowl.
- 2
Place pork in a one gallon zip lock bag and pour in 1/2 cup of the soy sauce mixture. Marinate in the refrigerator for at least one hour or up to 16 hours.
- 3
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- 4
Pour the remaining soy sauce mixture into a 2 quart saucepan. Mix cornstarch with 2 tablespoons water in a small bowl.
- 5
Bring the soy sauce mixture to a boil over medium heat and boil for one minute. Whisk in the cornstarch slurry and stir constantly for about one minute until thickened. Remove from heat and set aside.
- 6
Thread the pork, pineapple, onions, and red bell peppers alternately onto the skewers.
- 7
Heat the grill to medium-high and oil the grates. Place skewers on the grill uncovered and cook about 3 minutes per side.
- 8
Turn the skewers and continue cooking until the pork reaches 145 degrees F.
- 9
Transfer kebabs to a clean baking sheet, tent with foil, and let rest for about 5 minutes.
- 10
Brush the kebabs with the reserved sauce and top with sesame seeds, scallions, and cilantro. Serve extra sauce on the side.
Tips
Soak wooden skewers at least 30 minutes before grilling to prevent charring. Metal skewers eliminate this step and heat faster for more even cooking.
Do not skip the 5-minute rest period after grilling; it redistributes juices throughout the meat and prevents dryness.
Brush the sauce only after grilling to avoid burning the sugars; apply a second coat if desired after resting.
Good to Know
Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Cooked kebabs are best eaten same-day but can be refrigerated for up to 2 days; reheat gently on the grill or in a 325 degree F oven.
Marinate pork up to 16 hours ahead. Prepare the sauce reduction up to 2 days ahead and store in the refrigerator. Cut vegetables and assemble skewers up to 4 hours before grilling; store covered in the refrigerator.
Serve immediately after brushing with sauce, alongside steamed jasmine or sushi rice. A cool cucumber-ginger salad or steamed bok choy balances the rich glaze. Pair with a light lager, ginger ale, or jasmine tea.
Common Mistakes
Do not skip marinating; it tenderizes the shoulder and builds flavor depth
Do not brush sauce during grilling; apply only after cooking to avoid burning the sugars
Do not skip the cornstarch slurry; it prevents the sauce from separating and creates the glossy coat
FAQ
Can I use pork tenderloin instead of shoulder?
Yes, but reduce marinating time to 30-45 minutes and monitor internal temperature closely. Tenderloin is leaner and cooks faster; watch for dryness. Shoulder's fat content makes it more forgiving.
What if I don't have mirin?
Substitute with honey at a 1:1 ratio or use a mixture of 1 tablespoon honey plus 1/2 teaspoon rice vinegar. The sauce will be slightly less complex but still balanced and glossy.
How long can I keep cooked kebabs before serving?
Eat kebabs within 15 minutes of grilling for best texture and flavor. If resting longer than 5 minutes, tent loosely with foil to retain warmth. Refrigerate leftovers within 2 hours and consume within 2 days.