1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup less-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon sriracha hot sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon ground ginger
3 cups fresh pineapple cubes (need 20 cubes)
2 red bell peppers, cut in cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds
10 skewers
In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, garlic, and ginger. Seal and shake it up to combine well. Refrigerate for 1 hour, turning occasionally.
If using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. This will help the skewers to not burn up when exposed to the flame.
Heat an outdoor grill (or indoor grill pan) and lightly grease the grates with a small amount of vegetable oil or nonstick cooking spray.
Thread the skewers with the marinated pork, fresh pineapple, and red pepper, alternating back and forth; discard the marinade.
Grill for about 2-4 minutes on each side, getting grill marks, until fully cooked.
Garnish with the green onions and sesame seeds.
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