Teriyaki Pork Kabobs

Campbell's Teriyaki Pork Kabobs Recipe

Fire up the grill to make these tasty glazed pork kabobs accented with ginger, garlic, soy sauce and brown sugar.

At a glance

Prep

20 min.

Total

40 min.

Serves

4

Servings: 1 kabob and 3/4 cup rice each

Grill: 20 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® Beef Stock

    Swanson® Beef Stock

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What You'll Need

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1/4 teaspoon ground ginger
1 pound boneless pork tenderloin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup long grain white rice, cooked according to package directions (about 3 cups)

How to Make It

  • 1

    Stir the cornstarch, broth, soy sauce, brown sugar, garlic powder and ginger in a 2-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.

  • 2

    Thread alternately the pork, mushrooms and onion on 4 skewers.

  • 3

    Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Thread 1 tomato on each skewer.

  • 4

    Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.

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RID#23829

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