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


20 min.


40 min.



Servings: about 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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Recipe Nutritional Information

Made With

Swanson® Beef Broth Swanson® Beef Stock


330 334


2.4g 2.4g


0.7g 0.7g


55mg 55mg


848mg 712mg


51g 51g


2g 2g


24g 24g


4%DV 4%DV


10%DV 10%DV


4%DV 4%DV


15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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