1 Cup of frozen orange juice concentrate
6 cloves of minced, Garlic
1/2 a Cup of Soy sauce
1/3 a Cup of Honey
1/4 a Cup of Rice wine or sherry
4 Tbsp of Sesame oil
2 Tbsp of fresh chopped, Ginger
2-3 green Pepper, cubed
1 Cup of Pineapple, chunks
1 Cup of cherry Tomatoes
3 pound pork loin roast, cut into 2 inch cubes.
Metal skewers, or bamboo skewers soaked 30 minutes or more in water.
Cut up the loin roast into 2 inch cubes and butterfly them by slicing almost through the center of each cube. This enables the marinade to more fully penetrate the meat. In a stainless-steel or other non-reactive bowl, whisk together the orange juice concentrate, garlic, soy sauce, honey, wine, 2 tbsp of the sesame oil and the ginger. Reserve 1/2 a cup for glazing the vegetables, then add the pork to the remaining marinade. Stir to coat. Cover and refrigerate 4 hours or overnight, turning once or twice during the marinating period. Do not marinate longer than a day, or the meat will become mushy. Just before grilling, remove the meat from the marinade, spear it onto the skewers, then blot it dry. Spear the fruit and vegetables separately. Brush the vegetables with the reserved teriyaki marinade. Brush the kebabs with the remaining sesame oil. Allow everything to come to room temperature while your prepare the grill. Then light the grill and allow it to warm with the lid down until it is hot. When it is fully warmed, you should be able to hold your hand 5 inches above the grate for no more than 2-3 seconds. If you are cooking with charcoal, you might need to layer the coals a bit higher than usual in order to achieve this temperature. Scrape the grate clean with a wire brush then place all of the skewers directly over the flame. Turn them one-quarter turn every 3 minutes, covering the grill between turns, until the meat is nicely browned. The total cooking time should be about 12 minutes. Then serve the meat and vegetables over rice and enjoy!