This Cooking Light grilling recipe takes some time to make (marinating the pork for for 2 hours), but it sure packs a punch with contrasting flavors. Serve with a rice dish. 

4 servings (3 kebabs each serving)


  • 1/2 cup mirin (sweet rice wine)
  • 1/2 cup sake (rice wine)
  • 1/4 cup low-medium soy sauce
  • 1 lb pork tenderloin, trimmed and cut into 24 pieces
  • 24 (1-inch) pieces red onion (about 1 medium)
  • 24 (1-inch) cubes pineapple (about 12oz)
  • Cooking spray


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