Teriyaki Pork and Pineapple

Ingredients

• 1 pound pork tenderloin trimmed cut into 24 pieces
• 0.3 cup soya sauce low-sodium
• 0.5 cup mirin sweet ( rice wine)
• 1 inch pineapple ( 12 ounces)
• 1 inch onion red ( 1 medium)
• 0.5 cup sake (rice wine)

Equipment

• bowl
• sauce pan
• grill
• skewers
• slotted spoon

Directions

1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes).
2. Remove from heat; cool completely.
3. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
4. Prepare grill to medium-high heat.
5. Remove pork from bowl with a slotted spoon, reserving marinade.
6. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
7. Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray.
8. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.