Teriyaki Pork Kebabs with Baked Brown Asian Rice

Name: Teriyaki Pork Kebabs with Baked Brown Asian Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Soy Sauce; ⅓ cups Brown Sugar; 1 Tablespoon Finely Chopped, Peeled, Fresh Gingerroot; 2 cloves Fresh Garlic, Pressed; 3 teaspoons Sesame Oil; 2 pounds Pork Tenderloin, Cut Into 2-Inch Pieces; 1 whole Small Onion, Cut Into Bite Sized Chunks; 2 whole Peppers, Green And Red, Stem And Seeds Removed Then Cut Into Bite Sized Chunks; 15 pieces Fresh Pineapple, Cut Into 2-Inch Squares; 1- 1/2 cup Brown Rice, Uncooked; 2 cups Chicken Broth; 2 Tablespoons Soy Sauce; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Honey; 1 teaspoon Salt And Garlic Powder; 1/2 cups Sliced Green Onion Tops

Servings: persons

1/2 cups Soy Sauce
⅓ cups Brown Sugar
1 Tablespoon Finely Chopped, Peeled, Fresh Gingerroot
2 cloves Fresh Garlic, Pressed
3 teaspoons Sesame Oil
2 pounds Pork Tenderloin, Cut Into 2-Inch Pieces
1 whole Small Onion, Cut Into Bite Sized Chunks
2 whole Peppers, Green And Red, Stem And Seeds Removed Then Cut Into Bite Sized Chunks
15 pieces Fresh Pineapple, Cut Into 2-Inch Squares
1- 1/2 cup Brown Rice, Uncooked
2 cups Chicken Broth
2 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Honey
1 teaspoon Salt And Garlic Powder
1/2 cups Sliced Green Onion Tops

1
For the marinade: In a medium sized bowl whisk to combine soy sauce, brown sugar, finely chopped ginger, garlic and sesame oil.
2
Reserve 1/2 cup of the marinade in a clean container for serving with your cooked kebabs.
3
Put the cubed meat into a large non-reactive bowl along with the onion and peppers.
4
Drizzle the remaining marinade (not the reserved 1/2 cup) over the cubed meat, onion and peppers.
5
Next time I want to add mushrooms too.
6
Refrigerate and let it marinate at least 30 minutes.
7
Preheat oven to 350 F.
8
For the baked rice, spread uncooked rice into the bottom of a 10 1/2 by 7-inch or 2 quart baking dish.
9
Pour in chicken broth, soy sauce, vinegar, honey, salt and garlic powder.
10
Carefully stir and cover with foil.
11
Bake at 350 F for 1 hour and 10 minutes.
12
Remove it from the oven and let it sit for 5 before removing foil and fluffing with fork, then stir in green onions.
13
Preheat your grill to medium heat.
14
While rice bakes, thread the meat, onion, peppers and pineapple (in whatever order you choose) onto soaked wood or metal skewers.
15
Put the skewers on the hot grill and grill 20 minutes or until meat is done, turning every few minutes.
16
Serve skewers over a bed of Asian rice and drizzle reserved marinade over each serving.
17
Delicious!

1216

kcal

Calories

Fat

104

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cups Soy Sauce, ⅓ cups Brown Sugar, 1 Tablespoon Finely Chopped, Peeled, Fresh Gingerroot, 2 cloves Fresh Garlic, Pressed, and more.

Yes, Teriyaki Pork Kebabs with Baked Brown Asian Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!