Asian Marinade For Pork Or Chicken

• 1 1/2 pounds fresh pork, cut into 1 inch chunks
• 4 ounces pineapple juice
• 1/4 cup white wine
• 1/4 cup teriyacki sauce
• 2 tablespoons Thai sweet chili sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 1 medium onion, peeled and quartered
• 1 fresh whole pineapple, peeled and cut into 1 inch chunks
• 5 cups fresh veggies of your choice also cut into 1 inch cubes, We like peppers, green, red, yellow, zuchinni, mushrooms, red onion, anything fresh and in season.

1. In a gallon zip lock bag put in your pork, and everything else except the pineapple.
2. Massage the bag, put in a bowl (for leaks) and refrigerate, for several hours, I usually do this early in the day for supper that night.. I also turn the bag several times during the day.
3. When ready to assemble, peel and cut the pineapple into 1 inch chunks, I find the canned pineapple bits are too whimpy, but sliced canned pineapple would work, here. Also the red onion, I cut into wedges, and seperate so I can use several layers to thread.
4. Thread your kabobs in any order that you like but I recommend a piece of pineapple beside every piece of meat.
5. I like metal for the kabobs, if you use bamboo be sure to soak first in water.
6. Grill on medium high heat, turning until browned on all sides. You can use a stove top or gas or charcoal grill, whatever you like here.
7. Serve with a side of quinola, rice, or even cous cous.

fresh pork, pineapple juice, white wine, teriyacki sauce, sweet chili sauce, rice wine vinegar, garlic, sesame oil, onion, pineapple, fresh veggies of your choice also

Taken from food52.com/recipes/11822-asian-marinade-for-pork-or-chicken (may not work)