Teriyaki Pork and Pineapple BBQ Skewers recipe

Total time 150 mins
15 mins preparation time
120 mins additional time
15 mins cooking time

Marinated in Kikkoman Teriyaki, these juicy pork and pineapple kebabs are great for the BBQ or under the grill.

Ingredients

4 portion(s)
4 
cardamom pods
600 g
pork tenderloin, cut into cubes
Zest and juice 1 lime, plus wedges to serve
2 tbsp
runny honey
2 tbsp
chilli oil
 ½ 
small pineapple, peeled, cored and cut into cubes
2 
green peppers, deseeded and cut into cubes

Preparation

Step 1

Remove the seeds from the cardamom pods. Place the seeds in a mortar and pestle and crush. Empty into a large freezer bag and add the pork. In a jug mix together the Teriyaki Marinade, lime juice and zest, honey and chilli oil and pour into the freezer bag.

Step 2

Seal the bag and then massage from the outside to ensure the pork is coated in the marinade. Refrigerate for up to 2 hours to marinate.

Step 3

Thread the pork, pineapple and green peppers onto skewers, alternating until everything is used up. Preheat a BBQ or grill and cook for 10-15 minutes until cooked through and starting to char. Serve immediately with lime wedges on the side.

Recipe-ID: UK37

Recipe as PDF

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Remove the seeds from the cardamom pods. Place the seeds in a mortar and pestle and crush. Empty into a large freezer bag and add the pork. In a jug mix together the Teriyaki Marinade, lime juice and zest, honey and chilli oil and pour into the freezer bag.

Seal the bag and then massage from the outside to ensure the pork is coated in the marinade. Refrigerate for up to 2 hours to marinate.

Thread the pork, pineapple and green peppers onto skewers, alternating until everything is used up. Preheat a BBQ or grill and cook for 10-15 minutes until cooked through and starting to char. Serve immediately with lime wedges on the side.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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