Teriyaki Pork & Pineapple Skewers

Teriyaki Pork & Pineapple Skewers

Ingredients:

Teriyaki Sauce

• ½ cup mirin
• ½ cup pineapple or orange juice
• ¼ cup tamari
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 2 cloves garlic, grated
• 1 inch fresh ginger, grated
• 1 tsp red pepper flakes, or to taste
• 1 tsp cornstarch
• 1 Tbsp water

Skewers

• 1 lb pork tenderloin
• 1 Tbsp olive oil
• 2 tsp tamari
• 1 ts smoked paprika
• Black pepper, to taste
• 1 small pineapple, skin and core removed
• 1 red bell pepper, stemmed and seeded
• 1 yellow onion
• 4-6 bamboo skewers, soaked in water for at least 30 minutes

Rice

• 1 cup basmati rice
• 2 green onions
• ½ inch ginger, grated
• 1 clove garlic, grated
• Drizzle olive oil

Instructions:

Teriyaki Sauce

1. In a small saucepan, whisk together mirin, pineapple juice, tamari, honey, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a low boil and reduce heat to medium. Simmer for about 10 minutes, or until slightly reduced.
2. In a small bowl, whisk together cornstarch and water. Whisk into the teriyaki sauce. Cook and stir until thickened and bubbly.

Skewers

1. Pat tenderloin dry. Cut into 1 ½-inch cubes. Sprinkle it with salt and pepper, paprika, tamari, and olive oil. Toss to coat and set aside to marinate for 30 minutes.
2. Cut pineapple, bell pepper, and yellow onion into 1½-inch pieces.
3. Once pork has marinated, load onto skewers with pineapple, bell pepper, and onion.
4. Grill or broil on high for 10-15 minutes, brushing with teriyaki sauce and turning every 3-5 minutes.

Rice

1. In a small saucepan, heat olive oil over medium. Cook green onions, ginger, and garlic for 1 minute, or until fragrant. Stir in rice, 2 cups of water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes, or until water is absorbed and rice is tender. Toss with a fork before serving.

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