Grilled Pork Teriyaki Kabobs

If you have been following my blog for any length of time, then you know I like shortcuts and I like to tweak things a little. My quick and easy Pork Teriyaki Kabobs are no exception. Let me begin with a little disclaimer – I am not a spokesperson for Hormel – receiving no endorsements; compensation or consideration from the company. I simply like their marinated Pork Tenderloins. They offer a variety of different flavors; and it’s a great time-saver. Whenever possible, I prefer to cook from scratch – marinating my meat in my own marinades. That takes thought and planning. Sometimes thought and planning aren’t in the cards.

Imagine, you are in the grocery store doing your shopping.  Hubby comes up to you and says he’s in the mood for something grilled. Or a friend calls and says “Hey, what are you doing later? We are going to be in your neighborhood and thought we’d stop by?” You say sure – and invite them for dinner. Grab yourself a package or two of Hormel Pork Tenderloins and before you know it, you’ve got something yummy on your table without a lot of fuss. These are so quick and easy, it’s almost scary.

Grilled Pork Teriyaki Kabobos
1 (18.4-ounce) package Hormel® ALWAYS TENDER® Teriyaki Flavored Pork Tenderloin, cut into 1½-inch cubes
1 large red bell pepper, cut into 1-inch cubes
1 (12-ounce) can pineapple chunks, drained
1 Large Onion, cut into large chunks
Olive oil
1 Jar Teriyaki Glaze

Soak bamboo skewers for 30 minutes in water. Prepare grill for medium-high heat.

Alternately thread pork, bell pepper, pineapple and onion onto large skewers; brush lightly with oil.

Grill kabobs, turning once, 12 minutes or until internal temperature of pork reaches 155 degrees.

Brush skewers once last time using the Teriyaki Glaze for extra flavor.

Served over a bed of rice, this is a nice presentation without a great deal of effort.

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