Ingredients:
| 3 tablespoons soy sauce 3 tablespoons olive oil 1 clove garlic, minced 1/2 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 2 tablespoons soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1/4 teaspoon ground ginger 3 portobello mushrooms, cut into quarters 1 large red onion, cut into 12 wedges 12 cherry tomatoes 12 bite-size chunks fresh pineapple |
Directions:
| 1. | In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. |
| 2. | In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. |
| 3. | Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. |
| 4. | Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking. |