Ingredients
5 tablespoons soy sauce, divided
3 tablespoons olive oil
3 cloves garlic, minced, divided
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
1 tablespoon brown sugar
¼ teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, peeled and cut into 12 wedges
12 cherry tomatoes
12 bite-sized chunks fresh pineapple
Directions
Mix 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper together in a shallow dish. Add pork and turn to coat evenly. Cover the dish and refrigerate for 3 hours.
Combine broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer sauce for 5 minutes. Set aside.
Preheat an outdoor grill for high heat and lightly oil the grate.
Remove pork from marinade and shake off excess; discard marinade. Thread pork onto the skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
Cook kebabs on the preheated grill, turning skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C).
