Pork is marinated in a teriyaki sauce and then skewered with fresh vegetables. These Traeger Kabobs are then smoked low and finsihed high with a teriyaki glaze.
½CupPineapple JuiceFrom canned pineapple, reserve pineapple for skewers
2TablespoonsSesame Oil
1TeaspoonGarlic Powder
¼TeaspoonOnion Powder
Vegetables
1MediumZucchiniCut into ½" Thick Rounds
1Red Bell PepperCut into 2" Chunks
1Red OnionPeeled, Quartered
1CanPineapple RingsQuartered
Instructions
Prepare the Meat
Remove meat from the packaging, and pat dry with a paper towel. Use a sharp knife to remove any excess fat or silver skin. Some cuts will already have this removed for you, others will have a lot of fat on them that you can trim off.
Cut the Meat into 1 Inch Cubes. Place in a casserole dish.
Cover the meat with soy sauce, brown sugar, pineapple juice, sesame oil, onion powder and garlic powder. Toss to combine.
Cover and set in the fridge. Let it marinate for at least 5 hours or up to 24 hours.
Soak Skewers
If you are using wooden skewers, it is helpful to soak them in water for about 1 hour before assembling the kabobs.
Vegetable Preparation
Peel and cut the red onion into quarters and then separate the layers.Wash, deseed and cut the red bell pepper into 2" chunks.Wash and cut the zucchini into ½" Thick roundsTake Pineapple from the opened can you used for the marinade and cut each ring into four pieces.
Kabob Assembly
Thread the pork, pineapple, red onion, red pepper, and zucchini onto the skewers. Dividing the ingredieints equally between the skewers. Reserve the marinade from the pork!
Smoke
Place the skewers onto the grates of the Trager and then Set the Traeger to 200°F
While the Traeger preheats, the smoke will be infused into your kabobs. Let them smoke at 200°F for 15 minutes.
Sauce
While the Kabobs are smoking, place your reserved marinade on the stovetop in a small saucepan on med-high heat. Whisk in 1 Tablespoon of cornstarch or you can forego adding cornstarch by reducing the sauce down to half the volume.
Cook
Without removing the skewers from the grill, turn the temperature up to 400°F.
Close the lid and once the temperature is at 400°F you can brush the kabobs with your sauce and let the kabobs cook for 5 minutes.
Flip the kabobs over, brush with sauce and cook for 7-10 more minutes.
The Kabobs are finished when the pork is cooked through. (150°F internal) and the vegetables and pineapple have caramalized.
Serve
Remove the kabobs from the grill, cover and Let the kabobs rest for about 10 minutes. I like to serve these with Rice.