BBQ Teriyaki Pork Kabobs Recipe -
BBQ Teriyaki Pork Kabobs Recipe
  • READY IN ABOUT 4 hrs

BBQ Teriyaki Pork Kabobs

Recipe by  

"A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    3 hrs 50 mins


  1. In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
  2. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
  4. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2010

This is out of this world good! I doubled the marinade for 2 lbs. of pork, but kept the amount of olive oil the same and always use low sodium soy sauce. I added 2 tbsp. each of brown sugar and rice wine vinegar along with 1/4 tsp. of ground ginger. I let this marinate for a full 24 hours. With marinades, the longer the better some times. I kept the basting sauce the same (didn't double) and used 3 Tbsp. of brown sugar. It thickened up nicely. I skewered the pork sepapate from the veggies and pineapple as they cook at different rates. This went great with "Sesame Noodles" from this site.

Most Helpful Critical Review
Apr 07, 2005

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.


59 Ratings

Jul 11, 2008

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!

Sep 06, 2005

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.

Jan 25, 2004

I made this exactly as stated and was pretty good. The marinade was the best part, it had good flavor and was tender, hte chili peppper did give it a small kick. The sauce was a little bland and I had just enough sauce to cover the kabobs with nothing left to baste them with which was ok because it was already seasoned with marinade. Most of the sauce cooked off leaving moist kabobs lightly flavored. I broiled the skewers in the oven and microwaved red potatoes, both were done in just 10 minutes.

Apr 23, 2006

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!

Feb 21, 2004

This is a great recipe. Very tasty and easy to make. I had plenty of basting sauce as I BBQ'd the Kabobs. I will be making these again! I did add alot of pepper for a kick of my own.

Jul 25, 2004

All I can say is "WOW"! The most tender pork we've ever had. My husband said it's one of the best meals he's ever had, and definitely wants to have this again. (I did omit the red pepper flakes.)


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 867 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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