Teriyaki Glazed Pork & Vegetable Kabobs

• 2/3 cup unsweetened pineapple juice
• 2/3 cup reduced-sodium teriyaki sauce
• 1/3 cup white wine or chicken broth
• 3 tablespoons sweet chili sauce
• 4 garlic cloves, minced
• 5 teaspoons rice vinegar
• 5 teaspoons sesame oil
• 2 pork tenderloin (1 pound each), cut into 1-1/4-inch cubes
• 4 cups cubed fresh pineapple
• 2 medium zucchini, cut into 1-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 1/3 cup sesame oil

1. In a bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a large bowl and add pork; turn to coat. Cover and refrigerate both the pork and the remaining marinade for 2 hours.
2. In a small saucepan, bring reserved marinade to a boil; cook 8-10 minutes or until liquid is reduced by half. Reserve for serving.
3. Drain pork, discarding marinade in bag. On 16 metal or soaked wooden skewers, alternately thread pork, pineapple and vegetables. Brush kabobs with oil.
4. Grill kabobs, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until pork and zucchini are tender, turning occasionally. Remove from grill. Brush kabobs with some of the glaze; serve with remaining glaze.

pineapple juice, teriyaki sauce, white wine, sweet chili sauce, garlic, rice vinegar, sesame oil, pork tenderloin, pineapple, zucchini, sweet red pepper, red onion, sesame oil

Taken from www.tasteofhome.com/recipes/teriyaki-glazed-pork-vegetable-kabobs/ (may not work)