Ingredients

• 5 tablespoons soy sauce , divided
• 3 tablespoons olive oil
• 3 cloves garlic , minced, divided
• 0.5 teaspoons crushed red pepper flakes
• salt and ground black pepper to taste
• 1 pound boneless pork loin , cut into 1-inch cubes
• 1 , 14.5 ounce
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 0.25 teaspoons ground ginger
• 3 portobellos mushrooms , cut into quarters
• 1 large red onion , peeled and cut into 12 wedges
• 12 cherrys tomatoes
• 12 bite-sized chunks fresh pineapple

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and black pepper in a shallow dish. Add pork; toss to evenly coat. Cover the dish with plastic wrap. Marinate in the refrigerator for 3 hours.
3. 3 Combine beef broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer sauce for 5 minutes. Set aside.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and shake off excess; discard marinade. Thread pork onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
5. 5 Cook on the preheated grill, flipping skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into pork centers should read at least 145 degrees F (63 degrees C).

Nutrition per serving