This is a great recipe for kabobs, especially for summertime when you can get fresh pineapple readily. I don't use tomatoes on my kabobs - just green pepper, onion, and pineapple along with the pork. Yummy. Make sure you add a little sesame oil for an added taste boost.

These are awesome. I have made them twice now. The sauce is very good. Changes that improve the kabob experience: 1. Double the marinade and marinate the vegetables also 2. Make the skewers vegetable-only and meat-only. This helps with safe and even grilling. 3. I think that the marinade is still good if you reduce some of the oil (too greasy) and replace that liquid with rice vinegar. This is a great keeper, though! They smell and look delicious, and they reheat beautifully. I use chunk pineapple in the can (though I am sure fresh would be yummier), tomatoes, red onion, bell pepper, and portabella. Everyone enjoyed on rice. Thanks!

I just made these for the second time and they are wonderful! Excellent flavor!

This is good. I added some lime juice to the marinade and doubled the glaze. I only used pork and pineapple on the kabobs, but sauteed some mushrooms seperatley in the glaze. Turned out great - thanks for the recipe!

Good, but the teriyaki sauce was way to... beefy.

Way too salty if you marinade overnight. Not sure the pork would be tender enough if you only marinaded for 3 hours.

Delicious! My family loved this tasty meal!

VERY TENDER GOOD RECIPE!

I thought this was okay. I really liked the marinade, however I didn't care for the beef broth sauce. It really tasted just like thick beef broth. I would leave that out next time and make more marinade to baste with.

This is the first review I am writing and it is because this was the most excellent pork kabobs ever!!! My man loved them...the pork was so tender, the sauce was superb( and there was plenty of it) and it was super easy to do. The marinade and sauce were perfect.The only thing I changed was instead of using red onions I used green bell peppers(don't care a whole lot for onions). They were beautiful and scrumptous. Will be making again and again and again!!!Thanks!!

Excellant! I ran out of soy sauce, so I used worchester instead, omitted the salt and increased the brown sugar to 2 tbs. Next time, we will use cherries instead of tomatoes. Also, next time we will cook the onions on a separate skewer and cook longer to make sure they aren't crunchy. All in all, a great grill dish!

These kabobs had a great flavor and our guests loved them. However, they do have a little kick. If you don't like spice, I'd cut back on the red pepper in the marinade. Also, the sauce was really salty when I first tasted it. I was expecting it to be sweeter since it is called teriyaki. I added more brown sugar until I got the flavor I wanted.

this is one awsome recipe i recomend it to any one. i made a few changes for chicken by adding chicken broth in stead of beef and i used chicken instead of pork.

These are wonderful! We substituted some of the extras on the kabobs because of the taste of company we had over. The glaze that goes on while grilling is really spectacular. We fixed them with red potatoes and the Eggplant and Zucchini casserole on this website. Very tasty!

We felt this was way too salty - and I like salty food. I even used low sodium soy sauce along with the low sodium beef broth. I did, however, marinade it overnight as opposed to three hours and maybe that played part. I was also a little disappointed, probably my fault because I wasn't paying attention to the ingredients beforehand, but I was expecting something more BBQ-like, as in BBQ sauce. "BBQ'D" Pork Teriyaki Kabobs would be a more accurate title.

This was good and easy. Substituted one tbls of olive oil with sesame and added a tbls of rice wine vinegar to marinade. Family liked extra basting sauce kept on side for white rice. Still like the marinade for flank steak on this site better though. Can be used on steak, chix or pork for outstanding results.